Chrysanthemum Greens and Chikuwa Fishstick Kinpira

Name: Chrysanthemum Greens and Chikuwa Fishstick Kinpira
Yield: 4 servings
Ingredients: 1 bunch Shungiku (Chrysanthemum greens); 2 Chikuwa; 1 tbsp ● Soy sauce; 1 tbsp ● Sugar; 1/2 tbsp ● Sake; 1 stalk Sliced red chili peppers; 1 Toasted sesame seeds; 1 tbsp Vegetable oil (or sesame oil)

cookpad.japan @cookpad_jp

I mostly use rice with mixed grains, vegetables, fish ( or low calorie meat ) for my husband's bentos, to combat his weight problem. This recipe is a favorite that makes frequent appearances in his bentos!

Besides chikuwa, you could use boiled and dried baby sardines (chirimen jako) and tuna too Crush the roasted sesame seeds between your fingers instead of sprinkling them as is for a richer sesame aroma. Instead of using chili pepper, using ichimi togarashi (Japanese red chili pepper powder) or shichimi togarashi (Japanese red chili pepper mix) is also OK. For 4 servings. Recipe by Renbasu

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Ingredients

4 servings

1 bunch Shungiku (Chrysanthemum greens)
2 Chikuwa
1 tbsp ● Soy sauce
1 tbsp ● Sugar
1/2 tbsp ● Sake
1 stalk Sliced red chili peppers
1 Toasted sesame seeds
1 tbsp Vegetable oil (or sesame oil)

Cooking Instructions

1

Cut the chikuwa into a thick julienne and the chrysanthemum greens to 3 cm.
2

Heat a pan with vegetable oil and fry the stalks of the greens first and then add the red hot pepper, chikuwa and the rest of the greens to the pan.
3

Add the ● ingredients and stir fry until the liquid in the pan is almost gone. Serve it on a plate and sprinkle sesame seeds crushed with your fingers and it's ready.
4

You can add carrots if you want more vegetables and it'll also be delicious. It'll be more colorful and richer in nutrition.