Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, shungiku (edible chrysanthemum) salad. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Shungiku, Edible Chrysanthemum is a very versatile asian green. Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names. This is a salad green that can be grown in winter and again in spring. Also known as garland, edible chrysanthemum, and chop suey greens, Shungiku chrysanthemums have deeply lobed dark-green leaves that resemble the foliage of ornamental Prepare Shungiku Salad: Heat large skillet until hot over high heat.
Shungiku (Edible Chrysanthemum) Salad is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Shungiku (Edible Chrysanthemum) Salad is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have shungiku (edible chrysanthemum) salad using 8 ingredients and 2 steps. Here is how you can achieve it.
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The ingredients needed to make Shungiku (Edible Chrysanthemum) Salad:
- Prepare 250-300 g Shungiku (Edible Chrysanthemum)
- Take 1 teaspoon Salt for cooking
- Make ready 1 teaspoon Toasted Sesame Seeds
- Make ready <Dressing>
- Take 1 tablespoon Soy Sauce
- Get 1 tablespoon Rice Vinegar
- Prepare 1 teaspoon Sugar
- Take 1 pinch Dashi Powder *optional
You can use them fresh or dried, sprinkled over soups and salads, and as a garnish. Leaves used in salads and stir-fry. Flowers are also tasty and make a nice herbal infusion. Said to be good for your eyes. (Do your own research) Sow early.
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Steps to make Shungiku (Edible Chrysanthemum) Salad:
- 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.
- 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.
Flowers are also tasty and make a nice herbal infusion. Said to be good for your eyes. (Do your own research) Sow early. Edible, small, orange and yellow chrysanthemum. Edible, small, orange and yellow chrysanthemum flowers appear later on unharvested plants. Frilly Edible Chrysanthemum is commonly known as tong hao in Chinese, shungiku in Japanese, ssukgat in Korean and cải cúc or tần ô in Vietnamese.
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