Shungiku Harvest

Shungiku (garland chrysanthemum) was harvested from our rooftop garden the other day. This glorious bunch, after a dip in boiling water, resulted in a miniscule palm sized serving. It was still very flavorful and delicious. Next time, plant more!




Posted By: Jan Opdahl
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Shungiku with Sesame Dressing

The following amounts are very flexible. Just taste as you go and add more or less accordingly.

2 tablespoons toasted white sesame seeds

1-2 teaspoons sugar

2 teaspoons shoyu

1/2 teaspoon sesame oil

Water to thin

Cooking Process:

Grind the sesame seeds in a gomasuri or with mortar and pestle, until most of the seeds are crushed and powdery. Add the sugar, shoyu and sesame oil. The mixture will be a thick paste. Thin out the paste with a teaspoon of water at a time until you reach the consistency you like. It should be thick enough to stick to the vegetables, but thin enough to pour.



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