Edible Chrysanthemum Okonomiyaki
Edible Chrysanthemum Okonomiyaki

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, edible chrysanthemum okonomiyaki. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

In Australia, Edible Chrysanthemum is available from most Asian grocery stores. Besides Edible Chrysanthemum as the main ingredient, you can use whatever you. Edible chrysanthemum (Chrysanthemum coronarium) is an herbaceous annual from the Asteraceae family. Other names include chrysanthemum greens, garland chrysanthemum, chop suey greens.

Edible Chrysanthemum Okonomiyaki is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Edible Chrysanthemum Okonomiyaki is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have edible chrysanthemum okonomiyaki using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Edible Chrysanthemum Okonomiyaki:
  1. Take 100 g Edible Chrysanthemum *cut into small pieces
  2. Get 1 Egg
  3. Make ready 1/2 cup Self-Raising Flour OR Plain Flour
  4. Take 1/4 cup Water
  5. Make ready 1/8 teaspoon Dashi Powder *optional
  6. Get Salt & Pepper
  7. Get Oil for cooking
  8. Take *This time I added 1/2 Carrot, 1 Spring Onion, 50g Left-over Roast Beef as well
  9. Prepare *Add as much ingredients as you like if you can combine with the batter
  10. Take <Additional Ingredient Suggestions>
  11. Make ready Onion, Spring Onion, Carrot, Asian Mushrooms, Seafood, Meat, Chicken, Canned Tuna, etc

They are native to East Asia and northeastern Europe. Most species originate from East Asia and the center of diversity is in China. Chrysanthemums, also called mums, are flowering herbs that belong to the Aster family. The chrysanthemums available in the market are diverse.

Instructions to make Edible Chrysanthemum Okonomiyaki:
  1. Make batter by mixing the Flour, Water, Eggs, Dashi Powder and Salt & Pepper. Add the ingredients to the batter and mix well.
  2. Heat a frying pan or hotplate, apply a small amount of Oil, spoon the mixture to form pancakes. When the edge of the pancake has set, flip the pancake over, and cook for 2 or 3 minutes or until the batter and ingredients are cooked. You may turn the pancakes over a few times while cooking.
  3. Enjoy with/without a dipping sauce. Find my dipping sauce recipes at http://www.hirokoliston.com/category/dipping-sauces/
  4. Note: The red dipping sauce in the above photo can be made by mixing following ingredients. - 1 tablespoon Gochujang (Korean Spicy Miso) - 1 tablespoon Ponzu (OR 1/2 Soy Sauce & 1/2 Rice Vinegar) - 1 teaspoon Sesame Oil

Chrysanthemums, also called mums, are flowering herbs that belong to the Aster family. The chrysanthemums available in the market are diverse. It is grown mainly for its leaves and young stem which can be used raw in salads. Chrysanthemum flowers are the second most popular flowers in the world, next to rose. Chrysanthemum morifolium Chrysanthemum indicum Chrysanthemum [or Tanacetum] cinerariaefolium - Pyrethrum.

So that’s going to wrap this up for this special food edible chrysanthemum okonomiyaki recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!