Chrysanthemum rice porridge
The pickled plums have a sour and salty flavor, so the base rospill is finished with a lighter flavor. If it doesn't seem to be enough, add some salt.
How to make it
1
Open the rice in a colander and wash it with running water to keep it sticky.
2
Put kelp stock, salt, and boiled edible chrysanthemums in a pot, and bring to a boil over low heat. Add the rice from [1] and bring to a boil again and remove from the heat.
3
Serve in a bowl, remove the seeds and top with the umeboshi and wasabi to finish.
Ingredients for 2 people
-
- cooked rice
- 100g
-
- Kelp broth
- 1.5 cups
-
- salt
- 1/2 tsp
-
- Used boiled edible chrysanthemum
- 40g
-
- the umeboshi seeds removed
- 10g
-
- Wasabi
- A little
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