Three-color boiled enoki mushroom
The mushrooms are roasted without oil, which locks in all their delicious flavor. The dish is decorated with garland chrysanthemum and chrysanthemum flowers for a vibrant color
How to make it
1
Quickly boil the chrysanthemums and edible chrysanthemums, then remove them from the water and place them in ice water to cool
2
Heat a frying pan over high heat and stir fry the enoki mushrooms cut into bite-sized pieces
3
Transfer the enoki mushrooms, which have been cooled in ice water, to a pot and add [A]. Add the squeezed-out chrysanthemums and edible chrysanthemums and mix well
4
To finish, add kabosu juice and serve in a bowl
Ingredientsfor 2 people
-
- Spring chrysanthemum
- 50g
-
- Enoki mushrooms
- 80g
-
- edible chrysanthemum
- 30g
-
[A]
- Bonito dashi
- 1 cup
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1/2 tbsp
-
- Use kabosu juice
- 10g
[PR]
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