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We hope you got insight from reading it, now let’s go back to raw chrysanthemum greens with mustard daikon radish natto recipe. You can cook raw chrysanthemum greens with mustard daikon radish natto using 7 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Raw Chrysanthemum Greens with Mustard Daikon Radish Natto:
- Take 1 pack Natto
- Get 1 bunch Chrysanthemum greens
- Get 10 cm, medium size Daikon radish
- You need Sauce
- Take 50 ml Japanese dashi stock
- Get 1 tsp Usukuchi soy sauce
- Get 1/2 tsp Japanese mustard
Steps to make Raw Chrysanthemum Greens with Mustard Daikon Radish Natto:
- Chop up the natto with a knife. If the beans are small or you prefer not to, mix and set aside.
- Grate the daikon and naturally drain for about 5 minutes. Don't wring it. Cut the greens into bite-sized pieces.
- Mix together the sauce ingredients and set aside.
- Mix together the drained grated daikon, sauce, and natto. Add the greens last, toss, and it's complete.
Sprinkle the chrysanthemum flower petals over soups and salads as a garnish, or add the young leaves to a green salad. Chrysanthemum greens will turn to mushy, slimy clumps of leaves in a matter of seconds, so when boiling, simmering, or steaming the greens, it's best to stand near the stove and be vigilant with the cooking time. The white, cylindrical Daikon cultivar typically found in American supermarkets is also called the Chinese radish, Japanese radish, Oriental radish and winter radish. The leaves of garland chrysanthemum contain chlorogenic acid, carotene, flavonoids, vitamins and potassium. Some of the beneficial effects associated with eating garland chrysanthemum include weight loss, antioxidant protection, a reduced risk of lung cancer and.
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