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 Jap...
- 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
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.