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Before you jump to Edible Chrysanthemum & Kombu Mazegohan recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less In The Kitchen.
Until fairly recently any person who expressed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it seems we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living more environmentally friendly we won't be able to resolve the problems of the environment. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going a lot more green.
A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can certainly save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won't have to operate as often.
As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. Green living is not that hard. It's concerning being sensible, most of the time.
We hope you got insight from reading it, now let's go back to edible chrysanthemum & kombu mazegohan recipe. To make edible chrysanthemum & kombu mazegohan you only need 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Edible Chrysanthemum & Kombu Mazegohan:
- Provide 2 cups of (*180ml cup) Japanese Short Grain Rice.
- Provide 1/2 bunch of Edible Chrysanthemum *about 200g.
- Prepare 10 g of Shredded Dried Kombu (Kelp).
- You need 1-2 teaspoons of Sesame Oil.
- Use 2 tablespoons of Soy Sauce.
- You need 1 tablespoon of Toasted Sesame Seeds.
- Use 1 tablespoon of Mirin.
Instructions to make Edible Chrysanthemum & Kombu Mazegohan:
- Wash Rice then cook as normal. Soak Dried Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again. Wash Edible Chrysanthemum and cut about 1cm..
- Heat Sesame Oil in a frying pan over medium to high heat and cook Edible Chrysanthemum and drained Kombu. When Edible Chrysanthemum is cooked, add Soy Sauce and Mirin, and keep cooking, mixing well, until the sauce is almost gone..
- Add Toasted Sesame Seeds and mix with freshly cooked rice..
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