Traditional boiled Garland Chrysanthemum(Shungiku)
Boiled vegetables are called as Ohitashi in Japan. This is a cooking method that has been around for 1000 years and is often used for leafy vegetables such as spinach.
ECO Point
Don’t you leave the water running when you wash the dishes? Water is an important natural resource. Let’s use washtub. You can save 1/9 of the amount of water If you use dishwasher.
Ingredients
- Garland Chrysanthemum as needed
- a pinch of salt
How to make
- Garland chrysanthemum often has soil at the base, wash it thoroughly.
- Put it in hot water as a bundle without cutting it. At this time, let’s insert from the stem side. For those who are particular about it, soak the stems in hot water for several tens of seconds and then soak the leaves in hot water.
- Boil time is about 40 to 50 seconds.
- Take it out of hot water, expose it to water and cut it into bite size.
Point
- Add salt to the hot water to make it beautiful green. You should have it with soy sauce or salt!
- When you throw away the hot water, discard the sink while running water from the tap to prevent it from damaging or melting the pipe. It also makes the sink last longer.
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