ここ新潟県では（また山形県でも）、秋には食用菊がとても人気があります。「かきのもと」と呼ばれ、また「もってのほか」とも呼ばれます。
I boiled them in a pot of water with some salt and vinegar.
塩とお酢を少し入れたお湯で茹でました。
I combined:
100 ml dashi
3 tbsp soy sauce
1 tbsp sugar
出汁100 ml
醤油大さじ３
砂糖大さじ１
を合わせました。
I put some boiled kakinomoto in a dish, topped with katsuobushi (dried bonito shavings), and poured some sauce.
お皿に茹でたかきのもとを入れ、鰹節を乗せて、ソースを少しかけました。
2 comments:
Wow, this is so interesting! I've seen edible chrysanthemums (the small yellow kind) used as garnishes, but never heard of cooking and eating them like this. What does it taste like? Is it sweet, like chrysanthemum tea, or stronger tasting like shungiku? I used to grow shungiku but I have never seen flowers like this. How is the texture? Is it soft when cooked like this? Sorry for all the questions, this is just so interesting to me ;)
A yellow kind is also available here.
Taste? It's rather tasteless. The recipe says that the tiny petals near the center of the flower are bitter. It actually says to remove them, but I hate to throw them away. (I didn't find them bitter.) The texture is crisp, and is interesting because each petal is hollow. It is soft, but it's soft even when it's fresh, and I don't think that boiling it changes its texture very much.
My wife wanted some acidity, so she added some vinegar to the dashi, soy sauce, and sugar mixture.
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