Edible Chrysanthemum Okonomiyaki
Edible Chrysanthemum Okonomiyaki

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, edible chrysanthemum okonomiyaki. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Great recipe for Edible Chrysanthemum Okonomiyaki. It seems there are so many different names for the vegetable I call 'Edible Chrysanthemum'. It is called 'Shungiku' in Japanese.

Edible Chrysanthemum Okonomiyaki is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Edible Chrysanthemum Okonomiyaki is something that I have loved my whole life. They are nice and they look fantastic.

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

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

In Australia, Edible Chrysanthemum is available from most Asian grocery stores. It seems there are so many different names for the vegetable I call 'Edible Chrysanthemum'. It is called 'Shungiku' in Japanese. In Australia, Edible Chrysanthemum is available from most Asian grocery stores.

Steps 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

It is called 'Shungiku' in Japanese. In Australia, Edible Chrysanthemum is available from most Asian grocery stores. Pick all leaves, wash carefully and drain well. A salad spinner is handy to dry the leaves. Tear large leaves in half. *Note: Use thick stems for something else.

So that’s going to wrap this up for this special food edible chrysanthemum okonomiyaki recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!