More recently, I learned that in Japan, the familiar daylily buds are used for food. It's no secret that many flowers are used in cooking: chrysanthemums, pansies, etc. And here is a new option - daylily buds. They are cooked separately, used as a side dish or stewed with other products to give them a new taste. As a very inquisitive person in the field of cooking, I decided to try what it is for myself. I barely waited for my daylilies to reach the desired ripeness, and cooked them. I will tell you that it is very, very tasty! A delicate vegetable taste, very similar to young asparagus, broccoli or cauliflower, but much more tender and delicious. Many grow these flowers, I strongly recommend you to try this option. They are put in soup, on the second course or in salads. But it is best to boil it or stew it. Today I offer you a Japanese salad with seafood, mushrooms and young daylily buds..
| Cook Time | 15 minutes |
| Servings |
Ingredients
- 12 pieces Flowers (daylily buds)
- 150 gram Seafood (I had shrimp, mussels and octopus tentacles)
- 1 bunch Lettuce leaves
- 3 tablepsoons Soy sauce
- 2 tablepsoons Olive oil
- 1 teaspoon Sesame oil
- 3 pieces Mushroom (shiitake or mushrooms)
- 3 tablepsoons Cream
Ingredients
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Instructions
- We will need these products that you see in the photo (with the exception of onions, in the process I changed my mind about using them in this recipe).
- Here are the daylily buds closer. They should be the size of a baby's little finger, they are the most delicious. By the way, they can be frozen to prepare such a salad for the New Year and surprise their guests. The blooming flowers are dried and also used for food to enrich the taste. Well, this is a gourmet option.
- Heat the olive oil in a frying pan, add the fragrant unrefined sesame oil and fry the mushrooms, sliced, on both sides.
- Add soy sauce, add a little water and simmer for 5-7 minutes.
- Put the daylily buds to the mushrooms.
- Seafood is boiled separately.
- After the mushrooms and kidneys are extinguished for 2-3 minutes, turn off the fire.
- On a plate, serve the salad with a slide on the leaves of any green salad or a mixture of leaves. I had Japanese mizuna lettuce leaves, arugula and edible chrysanthemum leaves (they are most often used in soup, but I put them for beauty). The sauce left in the pan after stewing mushrooms with daylily buds will serve as a dressing for our salad. With this dressing, we pour the salad on top. Pour the remaining sauce into a suitable saucepan and serve. This salad can be easily prepared at home or in the country. Instead of seafood, you can use meat or tongue. And just a vegetarian salad will not leave anyone indifferent.
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