Author Notes
"Shungiku" is young edible leaf of chrysanthemum . It's very popular winter vegetable in Japan. You can use spinach as an alternative for it. Sesame sauce are very useful for any boiled vegetables. It's added no oil, only fat of sesame itself. "goma" means sesame, "ae" means "mix together". —burio
Ingredients
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1/2
carrot
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1 bunch
shungiku
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1/2 tablespoon
suger
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1 tablespoon
japanese sake
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1 tablespoon
soy sause
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3 tablespoons
sesami
Directions
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Boil shungiku for 1min, rinse with cold water, and cut into 1 inch long . Chop carrot into match stick long, boil it for 1min.
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Put sesame into pan, stir fry until one or two sesame start jumping.
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Make sesame sauce. Let sesame cool until it become room temperature. Grind them with mortar and pestle. Put sugar, sake, soy-sauce into mortar and grind with pestle each time.
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Mix boiled vegetables with sesame sauce.
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