Shungiku with Sesame Dressing

March 5, 2012

Shungiku with Sesame Dressing

Philippe, Tucson CSA. Adapted from

Shungiku are leaves of a variety of chrysanthemum and have a distinctive taste. Though they have many uses in Japanese cooking, this might be the simplest preparation.

Blanch the leaves quickly (submerged in boiling water until the stems softened and the leaves turned bright green).

Transfer to a colander and rinse under cold running water to stop the cooking, then cut them into bite-sized pieces and set them aside.

In a bowl, mix 1 ½ teaspoons ground sesame seeds, 1 teaspoon brown sugar and 2 tablespoons soy sauce to make a savory-sweet paste, then add the shungiku and mix everything together.

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