Stewed chrysanthemums and spinach
Compared to basic stews, the seasoning is a little stronger, but since it uses ingredients that contain a lot of moisture, it gives the perfect finish. It's quick to make, so this is a great menu item for those who want to add a side dish.
How to make it
1
Cut the spinach into roughly 5cm wide. Put it in hot water with salt in excess and boil it. A guideline is about 30 to 40 seconds on medium heat. Once cooked, give it to a colander and remove the heat.
2
Slice the shiitake mushrooms into thin slices and roast in a frying pan. When the flesh shrinks and the scent begins to rise, remove from the heat.
3
Combine [A] in a bowl, add the shiitake mushrooms from [2] to soak in the soup. Add spinach and boiled, watered edible chrysanthemums and mix.
4
Add dark soy sauce to add flavor and mix quickly. Serve in a bowl and it's finished.
Ingredients for 3 people
-
- spinach
- 100g
-
- Shiitake
- 40g
-
- Used boiled edible chrysanthemum
- 30g
-
[A]
- Kelp broth
- 90cc
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1/2 tbsp
-
- Dark soy sauce
- 1/2 tsp
[PR]
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