Shungiku (Edible Chrysanthemum) Salad

Shungiku (Edible Chrysanthemum) Salad

Source : Wash Shungiku Edible Chrysanthemum Well And Blanch In Boiling Salted Water Dip In Cold Water To Stop Cooking Further Drain Well And Squeeze To Remov...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : April 17, 2026

Step:

  1. 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.

  2. 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.

Ingredients

  1. 250-300 g Shungiku (Edible Chrysanthemum)
  2. 1 teaspoon Salt for cooking
  3. 1 teaspoon Toasted Sesame Seeds
  4. <Dressing>
  5. 1 tablespoon Soy Sauce
  6. 1 tablespoon Rice Vinegar
  7. 1 teaspoon Sugar
  8. 1 pinch Dashi Powder *optional

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