Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, shungiku (edible chrysanthemum) ponzu salad. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
I hated Shungiku (Edible Chrysanthemum) and never tried to eat it. Shungiku, Edible Chrysanthemum is a very versatile asian green. Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names.
Shungiku (Edible Chrysanthemum) Ponzu Salad is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Shungiku (Edible Chrysanthemum) Ponzu Salad is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have shungiku (edible chrysanthemum) ponzu salad using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Shungiku (Edible Chrysanthemum) Ponzu Salad:
- Take 100 g Shungiku (Edible Chrysanthemum) Leaves
- Make ready 1/4 Red Onion *thinly sliced
- Get 1 clove Garlic *grated
- Make ready 1 tablespoon Sesame Oil
- Take 2 tablespoon Ponzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar/Lemon Juice
- Get Toasted Sesame Seeds
- Get Crunchy Bacon *optional
Plant more thickly than other greens. Small orange and yellow chrysanthemum flowers appear later on unharvested plants. This is the preferred "fine" or "small". Shungiku and ham salad is a small Japanese side dish known as "kozara", in Japanese cuisine.
Steps to make Shungiku (Edible Chrysanthemum) Ponzu Salad:
- Pick all leaves, wash carefully and drain well. A salad spinner is handy to dry the leaves. Tear large leaves in half. *Note: Use thick stems for something else.
- In a large bowl, combine grated Garlic, Sesame Oil and Ponzu. Add Shungiku (Edible Chrysanthemum) and Red Onion, mix to combine well.
- Sprinkle some Toasted Sesame Seeds and Bacon (*optional) on top.
Many of these small side dishes, or kozara, often make up Shungiku is a Japanese vegetable, scientifically known as Glebionis coronaria, which is an edible species of the flowering plant in the daisy family. 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. Also known as garland, edible chrysanthemum, and chop suey greens, Shungiku chrysanthemums have deeply lobed dark-green leaves that resemble the foliage Prepare Shungiku Salad: Heat large skillet until hot over high heat. Add sesame seeds and stir-fry until lightly browned. Remove to bowl. 'Edible' and 'chrysanthemum' are not two words I would normally put together.
So that’s going to wrap this up with this exceptional food shungiku (edible chrysanthemum) ponzu salad recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
