Chrysanthemum rice porridge
The base rice porridge is lightly seasoned to accommodate the sour and salty flavor of the umeboshi. Add more salt if needed
How to make it
1
Pour the rice into a colander and rinse under running water to remove stickiness
2
Put the kelp stock, salt, and pre-boiled edible chrysanthemums into a pot and bring to a boil over low heat. Add the rice from [1] and once it boils again, remove from the heat
3
Place in a bowl and top with pitted pickled plums and wasabi to complete
Ingredientsfor 2 people
-
- cooked rice
- 100g
-
- Kelp broth
- 1.5 cups
-
- salt
- 1/2 tsp
-
- Boiled edible chrysanthemums were used (yellow)
- 40g
-
- the pit removed
- 10g
-
- Wasabi
- A little
[PR]
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