Chrysanthemum and Kintoki Carrot Dressed with White Cheese Sauce
Last updated: 08/07 Category: Official Recipes
Ingredients (4 servings)
- 250g edible chrysanthemum
- 80g Kintoki carrots
- 40g cream cheese
- 2 tsp. mayonnaise
- 6 (15g) walnuts
- Soy sauce, to taste
- Salt, as needed
- (1) Boil the edible chrysanthemums quickly in salt water, then cut into 2cm lengths and squeeze out any remaining water. Julienne the Kintoki carrots into 2cm lengths and let boil briefly in salt water.
- (2) Combine the cream cheese and mayonnaise until smooth, then mix in the crushed walnuts along with (1) . Seasoning with soy sauce before serving on a plate.