Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, stewed chrysanthemum leaves and abura-age. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Stewed Chrysanthemum Leaves and Abura-age is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Stewed Chrysanthemum Leaves and Abura-age is something that I have loved my entire life. They’re fine and they look wonderful.
Chrysanthemum leaves, botanically classified as Chrysanthemum coronarium, are the greens of the annual plant, Garland chrysanthemum, and are members of the Asteraceae family. Also known as a Crown daisy, Chop Suey greens, Tong Hao in China, Shingiku in Japan, and Tan O in Vietnam. Chrysanthemums (/krɪˈsænθəməm/), sometimes called mums or chrysanths, are flowering plants of the genus Chrysanthemum in the family Asteraceae.
To get started with this recipe, we have to prepare a few ingredients. You can have stewed chrysanthemum leaves and abura-age using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Stewed Chrysanthemum Leaves and Abura-age:
- Make ready 1 bunch Chrysanthemum leaves
- Make ready 1 piece Aburaage
- Make ready 200 ml ☆ Water
- Get 1 and 1/2 teaspoon ☆ Dashi stock granules
- Take 3 tbsp ☆ Sake
- Make ready 1 and 1/2 tablespoon ☆ Soy sauce
Thousands of years ago, the Chrysanthemums are attractive gift plants and can usually be found year-round. Because they can live for a long time after being cut, they are widely. The leaves of garland chrysanthemum contain chlorogenic acid, carotene, flavonoids, vitamins and potassium. Wikipedia Article About abura-age on Wikipedia.
Steps to make Stewed Chrysanthemum Leaves and Abura-age:
- Rinse the chrysanthemum leaves, then chop into 3 cm pieces. Cut the aburaage into strips.
- Add the ☆ ingredients into a pan, bring it to a boil, then add the stalk of the chrysanthemum leaves. After 1 to 2 minutes, add the remaining chrysanthemum leaves and aburaage, then simmer for about 2 minutes.
- Stir to allow the dashi stock to absorb into the ingredients, remove from heat, then cool.
Aburage (properly called abura-age = 油揚げ) is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep frying it. Aburage is often used to wrap inarizushi (稲荷寿司), and is added to miso soup. Abura Age (油揚げ) is a Japanese food product made from soybeans. Its abbreviated name is Aburage (あぶらげ).
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