Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, shungiku (edible chrysanthemum) salad. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Shungiku (Edible Chrysanthemum) Salad is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Shungiku (Edible Chrysanthemum) Salad is something that I’ve loved my entire life. They are fine and they look fantastic.
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. A couple of years ago I discovered a versatile green known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many others.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook shungiku (edible chrysanthemum) salad using 8 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Shungiku (Edible Chrysanthemum) Salad:
- Make ready 250-300 g Shungiku (Edible Chrysanthemum)
- Prepare 1 teaspoon Salt for cooking
- Get 1 teaspoon Toasted Sesame Seeds
- Get <Dressing>
- Take 1 tablespoon Soy Sauce
- Make ready 1 tablespoon Rice Vinegar
- Take 1 teaspoon Sugar
- Take 1 pinch Dashi Powder *optional
Flowers are also tasty and make a nice herbal infusion. Said to be good for your eyes. (Do your own research) Sow early. 'Edible' and 'chrysanthemum' are not two words I would normally put together. I wasn't sure if I wanted something like that in my stir-fry. You can use them fresh or dried, sprinkled over soups and salads, and as a garnish.
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.
I wasn't sure if I wanted something like that in my stir-fry. You can use them fresh or dried, sprinkled over soups and salads, and as a garnish. 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.
So that’s going to wrap this up with this exceptional food shungiku (edible chrysanthemum) salad recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
