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Seasonal Chinese food….Daylily (Lily Buds) | 金針菜

My husband loves Taiwanese food, often talks about ingredients difficult to get unless I search China Town in Yokohama or attaining it through web shopping.  One night we happen to stop by at a Tawainese restaurant called Reikyo in Shibuya, to find his favorite seasonal dish ‘the daylily’ which is a bud of a (edible) lily.  I’ve heard of the lily buds used for Chinese herb medicine the nutritional value seems as follows :

Rich in ironmineral

Rich in components very similar to the brain hormone called melatonin, it serves to stabilizes your emotional disorders

Prevention of anemia and dizziness

Effective for menopause

It seems to be seasonal vegetable just like the white asparagus in Belgium or bamboo shoots in Japan… if you come across a fresh lily bud give it a try. It has no distinctive taste (no elements of dislike) but it really tastes good!!!! So give it a try.

台湾料理では老舗の渋谷の麗郷  (レイキョウ)  に先日立ち寄ったら、、主人の大好物の『百合の蕾』を頂きました。中国の薬膳料理では名前を聞く事は多々ありましたが、生を頂いたのは初めて。さっと炒めてありましたが、、おいしい〜。何とも言えない食感でつるんとしていて、おいしい〜。



金針菜(百合の蕾)   マレーシア産高級品





Daylily Sauté Recipe –

  • 200 g fresh daylily
  • 1 clove of garlic
  • 1 cup (200ml) chicken soup stock
  • 1.5 tablespoon sweet soy bean paste
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • Corn Starch (to thicken the sauce)
  • White pepper
  1. (Preparation) Wash the daylily. Finely chop the garlic.
  2. Heat the Chinese wok (pan) and with a small portion of vegetable oil, sauté the daylily and garlic.
  3. Add the sweet soy bean paste, soy sauce, oyster sauce and then the chicken soup and garlic.
  4. Bring the wok to high heat and add the corn starch (diluted in equal amount of water) to make the sauce into a gravy like sauce. Adjust the taste with white pepper and salt if required.

Daylily Sauté Recipe | 金針菜の炒め

  • 生金針菜・・・・・・・・・200g
  • にんにく・・・・・・・・・1かけ(みじん切り)
  • 鶏ガラスープ・・・・・・・1カップ
  • 甜面醤・・・・・・・・・・大さじ5
  • オイスターソース・・・・・大さじ1
  • しょうゆ・・・・・・・・・小さじ1
  • こしょう・・・・・・・・・少々
  • 片栗粉・・・・・・・・・・適宜
  1. 生金針菜は洗い、ニンニクはみじん切りにする。
  2. 中華鍋を熱してサラダ油を加え、生金針菜を炒める。
  3. 甜面醤、オイスターソース、しょうゆを加えて炒める。
  4. 鶏ガラスープを加え、こしょうで味を整え、水溶き片栗粉を加え、サラダ油少々を足しなら、強火で炒める。
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