Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chrysanthemum greens with tuna and bonito flakes. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chrysanthemum Greens with Tuna and Bonito Flakes is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Chrysanthemum Greens with Tuna and Bonito Flakes is something that I’ve loved my entire life.
A wide variety of bonito flakes tuna options are available to you, such as part, preservation process, and variety. Bonito tuna flakes ("Katsubushi" in Japanese) are pinkish-tan flakes of dried skipjack tuna. The flakes are thin, weigh next to nothing and have a Kezurikatsuo Bonito Flakes can be used to make Dashi by simmering them in some plain water; you don't boil the flakes in water for too long, though. Tuna is effectively frozen as an ice block.
To begin with this particular recipe, we have to prepare a few components. You can cook chrysanthemum greens with tuna and bonito flakes using 6 ingredients and 2 steps. Here is how you can achieve that.
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The ingredients needed to make Chrysanthemum Greens with Tuna and Bonito Flakes:
- Make ready 100 grams Chrysanthemum greens
- Make ready 1/2 can ☆Canned tuna
- Get 1 tsp ☆Toasted sesame seeds
- Prepare 1/2 packet ☆Bonito flakes
- Prepare 1 tsp ☆Soy sauce
- Make ready 1 dash Salt
Because dried bonito is packed with lot of umami (savory taste), it is perfect. Bonito flakes, also known as katsuobushi, are little wisps of dried, fermented skipjack tuna (or in some cases, the cheaper bonito), used in Japanese cooking to for their smoky, intensely savory, slightly fishy flavor. The flavor is somewhere in between anchovies and bacon, but much more delicate than either. Chrysanthemum leaves, botanically classified as Chrysanthemum coronarium, are the greens of the annual plant, Garland chrysanthemum, and are members of the Asteraceae family.
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Instructions to make Chrysanthemum Greens with Tuna and Bonito Flakes:
- Wash the chrysanthemum greens, and boil with a small amount of salt for approximately 2 minutes. When it's cooked through, soak in cold water, and drain excess water. Drain the tuna as well.
- Cut the chrysanthemum greens into 2 cm. Put it in a bowl with ☆ ingredients and mix.
The flavor is somewhere in between anchovies and bacon, but much more delicate than either. 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. Canned Tuna and Bonito are the products consisting of the flesh of any of the appropriate species listed below, packed in hermetically sealed containers. Bonito tuna flakes ("Katsubushi" in Japanese) are pinkish-tan flakes of dried skipjack tuna.
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