Shungiku (Edible Chrysanthemum) Salad

Name: Shungiku (Edible Chrysanthemum) Salad
Yield: 2 to 4 servings
Cuisine: British
Ingredients: 250-300 g Shungiku (Edible Chrysanthemum); 1 teaspoon Salt for cooking; 1 teaspoon Toasted Sesame Seeds; <Dressing>; 1 tablespoon Soy Sauce; 1 tablespoon Rice Vinegar; 1 teaspoon Sugar; 1 pinch Dashi Powder *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a typical Japanese salad called ‘Sunomono’, that means ‘vinegared dish’. The most common Japanese salad dressing is made with Salt, Sugar and Vinegar. For Shungiku (Edible Chrysanthemum) salad, I definitely add some Soy Sauce. A little bit of Japanese Mustard or Sesame Oil would be a nice addition. ‘Sunomono’ is usually served in a small quantity for a nice contrast to other dishes with its sweet and sour flavour.

Hiroko Liston @hirokoliston

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Ingredients

2 to 4 servings

250-300 gShungiku (Edible Chrysanthemum)
1 teaspoonSalt for cooking
1 teaspoonToasted Sesame Seeds
<Dressing>
1 tablespoonSoy Sauce
1 tablespoonRice Vinegar
1 teaspoonSugar
1 pinchDashi Powder *optional

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Steps

1

Wash Shungiku (Edible Chrysanthemum) well and blanch in boiling salted water. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. *Note: Thick stems need to be cooked longer. Leaves can be easily over cooked.
2

Place the dressing ingredients in a bowl and mix to combine. Cut Shungiku (Edible Chrysanthemum) into 5cm length and mix with the dressing. Sprinkle with some Toasted Sesame Seeds.