Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, celery leaves mazegohan. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Celery Leaves Mazegohan is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Celery Leaves Mazegohan is something that I’ve loved my entire life. They’re nice and they look fantastic.
Substitute dark celery leaves for peppery arugula leaves in this variation on classic pesto. Toss celery pesto with pasta, spread it on pizza and sandwiches, mash it with soft cheese and use it as a dip, shake up a spoonful with oil and vinegar for salad dressing, stir it into soups. Great recipe for Celery Leaves Mazegohan.
To get started with this particular recipe, we must prepare a few components. You can cook celery leaves mazegohan using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Celery Leaves Mazegohan:
- Get 400-500 g Celery Leaves & Thin Stalks
- Make ready 1/2 tablespoon Sesame Oil
- Prepare 1 pinch Salt
- Get 1 tablespoon Sugar
- Prepare 2 tablespoons Soy Sauce
- Prepare 1-2 teaspoons Gochujang (Korean Spicy Miso) *OR some Miso & Chilli
- Prepare 1-2 tablespoons Toasted Sesame Seeds
- Get Freshly Cooked Short Grain Japanese Rice
Heat Oil in a frying pan over medium to high heat and cook Celery Leaves and Thin Stalks. Add the Salt, Sugar, Soy Sauce and Gochujang (Korean Spicy Miso) and keep cooking, mixing well, until the sauce is. When you buy a bunch of celery, what do you do with the leaves and thin stalks? You are not throwing them away, are you?
Instructions to make Celery Leaves Mazegohan:
- Wash the Celery Leaves and Thin Stalks well and finely chop up. You will get around 400 to 500g of them from one large bunch of celery.
- Heat Oil in a frying pan over medium to high heat and cook Celery Leaves and Thin Stalks. Add the Salt, Sugar, Soy Sauce and Gochujang (OR Chilli Flakes), and keep cooking, mixing well, until the sauce is almost gone.
- Add the Toasted Sesame Seeds and combine well. *Note: If you like Katsuobushi (Bonito Flakes) you can add a small bag of Katsuobushi.
- Mix the mixture with freshly cooked rice, or you can simply enjoy it with the rice.
This is one of my favourite ways to use them up. Try it once and you will never waste the celery leaves again. See great recipes for Canned Mackerel Mazegohan, Crunchy Nattō Mazegohan too! You can leave the celery leaves on or cut them off. Some people prefer to cut them off because they can make the juice a little bitter.
So that’s going to wrap it up with this exceptional food celery leaves mazegohan recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
