Celery Leaves Mazegohan
Celery Leaves Mazegohan

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, celery leaves mazegohan. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Celery Leaves Mazegohan is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Celery Leaves Mazegohan is something which I have loved my entire life. They are nice and they look wonderful.

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. Heat Oil in a frying pan over medium to high heat and cook Celery Leaves and Thin Stalks.

To get started with this recipe, we must prepare a few ingredients. You can have celery leaves mazegohan using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Celery Leaves Mazegohan:
  1. Prepare 400-500 g Celery Leaves & Thin Stalks
  2. Get 1/2 tablespoon Sesame Oil
  3. Make ready 1 pinch Salt
  4. Prepare 1 tablespoon Sugar
  5. Make ready 2 tablespoons Soy Sauce
  6. Prepare 1-2 teaspoons Gochujang (Korean Spicy Miso) *OR some Miso & Chilli
  7. Take 1-2 tablespoons Toasted Sesame Seeds
  8. Prepare Freshly Cooked Short Grain Japanese Rice

Dark leaves will give you a stronger flavor. Celery Leaves is added to fresh salads to give it a nice flavour and crunch. It has high water content and helps in keep the salad fresh and hydrate the body simultaneously. They are added in soups, in sandwiches, added in tuna as a stuffing and sometimes even used to garnish dishes.

Instructions to make Celery Leaves Mazegohan:
  1. 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.
  2. 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.
  3. Add the Toasted Sesame Seeds and combine well. *Note: If you like Katsuobushi (Bonito Flakes) you can add a small bag of Katsuobushi.
  4. Mix the mixture with freshly cooked rice, or you can simply enjoy it with the rice.

It has high water content and helps in keep the salad fresh and hydrate the body simultaneously. They are added in soups, in sandwiches, added in tuna as a stuffing and sometimes even used to garnish dishes. How to air dry celery leaves. Cut off celery leaves from celery stem; Wash the leaves & allow to properly dry. When air drying or dehydrating to preserve make sure everything is completely dry to avoid potential spoilage.

So that is going to wrap this up for this special food celery leaves mazegohan recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!