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Salad "Samurai" Recipe
Just recently, I learned that in Japan, the familiar daylily buds are taken for food. It is no secret that there are many flowers 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 enrich them with a new taste. I, as a very curious person in the field of cooking, decided to try what it is for myself. I barely waited for my daylilies to reach the desired ripeness and prepared them. I will tell you that it is very, very delicious! Tender vegetable taste, very similar to young asparagus, broccoli or cauliflower, but much more tender and delicious. Many grow these flowers, I highly recommend that you try this option. They are put in soup, in the second or in salads. But it is best boiled or stewed. Today I offer you a Japanese salad with seafood, mushrooms and young daylily buds..
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. We will need these products that you see in the photo (except for onions, in the process, I changed my mind about using them in this recipe).
    We will need these products that you see in the photo (except for onions, in the process, I changed my mind about using them in this recipe).
  2. Here are the daylily buds closer. They should be the size of a child'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 your guests. The blooming flowers are dried and also used as food to enrich the taste. Well, this is a gourmet option.
    Here are the daylily buds closer. They should be the size of a child'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 your guests. The blooming flowers are dried and also used as food to enrich the taste. Well, this is a gourmet option.
  3. Heat the olive oil in a frying pan, add the fragrant unrefined sesame oil and fry the mushrooms, cut into slices, on both sides.
    Heat the olive oil in a frying pan, add the fragrant unrefined sesame oil and fry the mushrooms, cut into slices, on both sides.
  4. Enter the soy sauce, add a little water and simmer for 5-7 minutes.
    Enter the soy sauce, add a little water and simmer for 5-7 minutes.
  5. Put the daylily buds to the mushrooms.
    Put the daylily buds to the mushrooms.
  6. Seafood is boiled separately.
    Seafood is boiled separately.
  7. After the mushrooms with buds have been put out for 2-3 minutes, turn off the fire.
    After the mushrooms with buds have been put out for 2-3 minutes, turn off the fire.
  8. On a plate, serve the salad with a slide on the leaves of any green salad or a mixture of leaves. I had leaves of Japanese mizuna salad, arugula and leaves of edible chrysanthemum ( 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. This dressing we pour on top of the salad. Pour the remaining sauce into a suitable saucepan and serve. This salad can be easily prepared at home or at the cottage. Instead of seafood, you can use meat or language. And just a vegetarian salad will not leave anyone indifferent.
    On a plate, serve the salad with a slide on the leaves of any green salad or a mixture of leaves. I had leaves of Japanese mizuna salad, arugula and leaves of edible chrysanthemum ( 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. This dressing we pour on top of the salad. Pour the remaining sauce into a suitable saucepan and serve.
This salad can be easily prepared at home or at the cottage. Instead of seafood, you can use meat or language. And just a vegetarian salad will not leave anyone indifferent.

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