Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, raw chrysanthemum greens with mustard daikon radish natto. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Raw Chrysanthemum Greens with Mustard Daikon Radish Natto is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Raw Chrysanthemum Greens with Mustard Daikon Radish Natto is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have raw chrysanthemum greens with mustard daikon radish natto using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Raw Chrysanthemum Greens with Mustard Daikon Radish Natto:
- Take 1 pack Natto
- Get 1 bunch Chrysanthemum greens
- Take 10 cm, medium size Daikon radish
- Get Sauce
- Make ready 50 ml Japanese dashi stock
- Prepare 1 tsp Usukuchi soy sauce
- Prepare 1/2 tsp Japanese mustard
Instructions 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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