Cooking with Japanese Vegetables
Beautiful produce, clean flavors, the excitement and energy of trying new and unfamiliar recipes—all of this went into the testing of these great recipes. What follows is a wonderful foray into Japane...
Edible Chrysanthemum Greens with Sesame Dressing (Shungiku Goma-ae)
Ingredients
- 5–6 ounces shunpike (edible chrysanthemum greens)
- 2 tablespoons sesame seeds
- 2 teaspoons soy sauce
- 2 teaspoons mirin (Place mirin in a microwave-safe bowl and microwave for 30 seconds to evaporate some of the alcohol.)
- ½ teaspoon sugar
Instructions
Makes 1/3 - 1/2 cups
In a pot of boiling water, cook the shungiku for 3–7 minutes, until tender crisp (not mushy). Drain and squeeze tightly to remove the excess water. Cut the shungiku into ¾-inch lengths. Set aside.
Toast the sesame seeds over medium heat until the seeds begin to pop. Put about 80% of the seeds into a clean coffee grinder or small food processor. (Set aside remaining seeds.) Pulse seeds in grinder 3–5 times for 1 second each pulse. Pour the whole and ground sesame seeds into a small bowl. Add the soy sauce, mirin and sugar and mix well.
Mix the sauce with the shungiku immediately before serving so that the mixture does not become soggy.
Edible Michiana original recipe
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