Chrysanthemum's Hosho-roll
A dish made by wrapping ingredients in peeled daikon radish is called "hoshomaki." It is a refreshing dish with a sweet and sour flavor
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Peel the daikon radish and soak it in salt water (3% concentration) (not included in the recipe) until it softens
2
Wash the daikon radish and soak it in sweet vinegar for about 10 minutes. After removing the daikon radish, quickly soak the edible chrysanthemums in the sweet vinegar and squeeze well. *Soak the two colors of edible chrysanthemums separately
3
Spread the daikon radish and wrap the edible chrysanthemums, one color at a time, around it. Place each separately wrapped chrysanthemum on top of the daikon radish, and roll the two together
4
Cut into pieces about 2cm wide and arrange in a serving dish
Ingredients for 3 people
-
- Peel the radish
- 100g
-
- Used boiled edible chrysanthemum
- 25g
-
- Uses parboiled edible chrysanthemums
- 25g
-
- Sweet vinegar
- About 40cc
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