Steps to Prepare Favorite Raw Chrysanthemum Greens with Mustard Daikon Radish Natto
Hey everyone, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Steps to Make Perfect Raw Chrysanthemum Greens with Mustard Daikon Radish Natto. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Raw Chrysanthemum Greens with Mustard Daikon Radish Natto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Raw Chrysanthemum Greens with Mustard Daikon Radish Natto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Raw Chrysanthemum Greens with Mustard Daikon Radish Natto is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can cook Raw Chrysanthemum Greens with Mustard Daikon Radish Natto using 7 ingredients and 4 steps. Here is how you cook it.
I made the mustard dressed chrysanthemum greens heartier by adding more ingredients.
You can adjust the spiciness by adjusting the amount of the mustard.
The grated daikon radish helps disperse the sticky feeling. Recipe by Nonbiriharumimushi
Ingredients and spices that need to be Prepare to make Raw Chrysanthemum Greens with Mustard Daikon Radish Natto:
- 1 pack Natto
- 1 bunch Chrysanthemum greens
- 10 cm, medium size Daikon radish
- Sauce
- 50 ml Japanese dashi stock
- 1 tsp Usukuchi soy sauce
- 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.
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