Steps to Make Super Quick Homemade Celery Leaves Mazegohan

Celery Leaves Mazegohan. 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.

Add the Toasted Sesame Seeds and combine well. Combine kosher salt with a handful of dried celery leaves to make homemade celery salt. You can dry celery leaves in the oven or microwave; the recipe tells you how to do it.

Hey everyone, it is Louise, welcome to our recipe page. Today, we're going to make a special dish, celery leaves mazegohan. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Celery Leaves Mazegohan is one of the most favored of recent trending foods in the world. It's appreciated by millions every day. It is easy, it's quick, it tastes yummy. They are nice and they look fantastic. Celery Leaves Mazegohan is something that I have loved my entire life.

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.

To begin with this recipe, we have to first prepare a few ingredients. You can cook celery leaves mazegohan using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Celery Leaves Mazegohan:

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

Dark leaves will give you a stronger flavor. Celery Leaves Mazegohan Celery Leaves & Thin Stalks • Sesame Oil • Salt • Sugar • Soy Sauce • Gochujang (Korean Spicy Miso) *OR some Miso & Chilli • Toasted Sesame Seeds • Freshly Cooked Short Grain Japanese Rice Celery Leaves Mazegohan. 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?

Steps 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..

I sometimes use them for soup and stir-fry, but this is my favourite way to use them up. Of course, the leaves can also be used, together with stems or by themselves. If shungiku is not available, try mizuna , mibuna , mustard greens, nanohana field mustard, arugula, seri water dropwort, celery, kinsai Chinese celery (blanched or fresh). I purchased a beautiful bunch of organic celery from the farmers market yesterday that was topped by a copious amount of vibrant green leaves. I probably have two cups of the leaves, but have already used most of the stalks.

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