Home
Ingredient
Top 5 dishes made from Shungiku (Edible Chrysanthemum)
1 . Shungiku (Edible Chrysanthemum) & Harusame Namul
Shungiku (Edible Chrysanthemum) & Harusame Namul
It is hard to believe that I used to hate this leafy vegetable that is called ‘Shungiku’ (春菊) in Japanese, and it is also known as Edible Chrysanthemum. I absolutely hated it when I was a child, and never tried to eat it until I was in my forties. I love it now. This is a Korean inspired salad of ‘Shungiku’. This recipe is enough for 2 to 4 servings as a side dish, but I can eat it all.
Ingredient
1 clove
Garlic *grated
1 tablespoon
Toasted Sesame Seeds
1 tablespoon
Sesame Oil
1/4 teaspoon
Salt
1/4 teaspoon
Asian Chicken Bouillon Powder
1 teaspoon
Soy Sauce
1/2 teaspoon
Rice Vinegar
Cooking instructions
* Step 1
Combine all the Sauce ingredients in a mixing bowl.
* Step 2
Wash Shungiku (Edible Chrysanthemum) and cut to 5cm length. Cut Carrot into thin strips.
* Step 3
Cook thick parts of Shungiku and Carrot in boiling water for 30 seconds, add soft part of Shungiku, and cook for 30 to 60 seconds. Drain, cool in cold water to stop cooking further, drain well and squeeze to remove excess water.
* Step 4
Cook Dry Harusame Noodles (Bean Thread Noodles) according to the instruction. Basically cook in boiling water until turns transparent and soft. Drain, cool in cold water, then drain and squeeze to remove excess water. Cut to 5cm length.
* Step 5
Add the Vegetables and Harusame Noodles to the Sauce, and mix well to combine. Taste it, and add extra Salt OR Soy Sauce if required.
Note: if there is a photo you can click to enlarge it
2 . Spaghetti Aglio Olio Peperoncino e Shungiku (Edible Chrysanthemum)
Spaghetti Aglio Olio Peperoncino e Shungiku (Edible Chrysanthemum)
I am a big fan of ‘Spaghetti Aglio Olio e Peperoncino’ (Spaghetti Garlic Oil & Chilli), the famous Italian pasta dish. I often add extra ingredients to it such as Nattō. Today I added Shungiku (Edible Chrysanthemum) and Toasted Pine Nuts. I knew it would be delicious because I have tried a pesto made with Shungiku before. If you like Shungiku, you would enjoy this dish.
Ingredient
80-100 g
Shungiku (Edible Chrysanthemum)
1-2 tablespoons
Olive Oil
1-2 cloves
Garlic *finely chopped
1/8 teaspoon
Chilli Flakes *OR as much as you want
1 tablespoon
Pine Nuts *lightly toasted
Cooking instructions
* Step 1
Cook Spaghetti in boiling salted water according to the instruction on the package.
* Step 2
Wash Shungiku and cut into 4-5cm pieces. Toast Pine Nuts lightly. Prepare other ingredients.
* Step 3
When Spaghetti is nearly cooked, heat Olive Oil and Garlic in a frying pan over medium heat. (*Do not add Garlic to hot Oil.) When aromatic, add Chilli Flakes and Shungiku, stir-fry until Shungiku is wilted, and season with Salt & Pepper.
* Step 4
Add cooked Spaghetti with some water that has been cooking Spaghetti, and mix to combine. Place on a plate, add some grated Parmesan and Toasted Pine Nuts, and enjoy it.
Note: if there is a photo you can click to enlarge it
3 . ‘Goma-ae’ Shiitake & Shungiku (Edible Chrysanthemum)
‘Goma-ae’ Shiitake & Shungiku (Edible Chrysanthemum)
One of my favourite ‘Goma-ae’ dishes is ‘Goma-ae’ Shungiku (Edible Chrysanthemum). It is delicious as it is, but I added grilled Shiitake today. I used my mini toaster oven to grill Shiitake. I oiled the tray with Sesame Oil and placed Shiitake on it, and toasted for 5-6 minutes. I wished if I could char-grill them. You can simply cook Shiitake in a frying pan.
Ingredient
250-300 g
Shungiku (Edible Chrysanthemum)
2 tablespoons
Toasted Sesame Seeds *ground
1 tablespoon
Sugar
2 tablespoons
Soy Sauce
Cooking instructions
* Step 1
Grind Toasted Sesame Seeds, OR use this trick ‘How To Grind Sesame Seeds Using A Plastic Bag’. Add Sugar and Soy Sauce, and mix well to make sauce.
* Step 2
Wash Edible Chrysanthemum and blanch in boiling 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.
* Step 3
Cut into 5cm length. Squeeze Leaves once gain to remove excess water. Place in a mixing bowl.
* Step 4
Clean Shiitake and trim stems. Lightly oil a frying pan with Sesame Oil and cook both side. *Note: If you have a mini toaster oven, you can grill Shiitake. Today I toasted them for 5-6 minutes.
* Step 5
Thickly slice Shiitake and add to the mixing bowl. Add ‘Goma-ae’ Sauce and mix to combine.
Note: if there is a photo you can click to enlarge it
4 . Shungiku (Edible Chrysanthemum) Salad
Shungiku (Edible Chrysanthemum) Salad
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.
Ingredient
250-300 g
Shungiku (Edible Chrysanthemum)
1 teaspoon
Salt for cooking
1 teaspoon
Toasted Sesame Seeds
1 tablespoon
Soy Sauce
1 tablespoon
Rice Vinegar
1 teaspoon
Sugar
1 pinch
Dashi Powder *optional
Cooking instructions
* Step 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.
* Step 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.
Note: if there is a photo you can click to enlarge it
5 . ‘Goma-ae’ Shungiku (Edible Chrysanthemum)
‘Goma-ae’ Shungiku (Edible Chrysanthemum)
‘Goma-ae’ sauce, which is a sweet sauce of ground toasted sesame seeds, goes very well with many vegetables. My ‘Goma-ae’ recipes are so easy. If you like Edible Chrysanthemum, you got to try this one. Edible Chrysanthemum is available from most Asian grocery stores, but I recently discovered it at an Italian green grocery store!
Ingredient
250-300 g
Shungiku (Edible Chrysanthemum)
2 tablespoons
Toasted Sesame Seeds *ground
1 tablespoon
Sugar
2 tablespoons
Soy Sauce
Cooking instructions
* Step 1
Grind Toasted Sesame Seeds, OR use this trick ‘How To Grind Sesame Seeds Using A Plastic Bag’. Add Sugar and Soy Sauce and mix well to make sauce.
* Step 2
Wash Edible Chrysanthemum well and blanch in boiling 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.
* Step 3
Cut into 5cm length and mix with Sauce.
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See moreSimilar articlesự
Copyright © 2024 Cookcic