Edible Chrysanthemum Greens with Sesame Dressing (Shungiku Goma-ae)

By / Photography By D. Lucas Landis | September 15, 2014


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.

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  • 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
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