Shungiku (Edible Chrysanthemum) Ponzu Salad
Shungiku (Edible Chrysanthemum) Ponzu Salad

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, shungiku (edible chrysanthemum) ponzu salad. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Shungiku (Edible Chrysanthemum) Ponzu Salad is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Shungiku (Edible Chrysanthemum) Ponzu Salad is something that I’ve loved my entire life.

Shungiku (Edible Chrysanthemum) leaves are available from Asian grocery stores. Shungiku has quite strong flavour which I didn't like when I was young but I love it now. This salad can be made with Spinach or other green leafy vegetables, but this strong fragrant vegetable is the best with this c.

To begin with this recipe, we have to first prepare a few components. You can cook 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:
  1. Prepare 100 g Shungiku (Edible Chrysanthemum) Leaves
  2. Get 1/4 Red Onion *thinly sliced
  3. Prepare 1 clove Garlic *grated
  4. Make ready 1 tablespoon Sesame Oil
  5. Take 2 tablespoon Ponzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar/Lemon Juice
  6. Prepare Toasted Sesame Seeds
  7. Prepare Crunchy Bacon *optional

Prepare Shungiku Salad: Heat large skillet until hot over high heat. Add sesame seeds and stir-fry until lightly browned. Drain tofu on paper towels and set aside. Flower petals are also edible and in Japan, they are used either fresh or dried in salads, with fish, and in soups and pickles.

Steps to make Shungiku (Edible Chrysanthemum) Ponzu Salad:
  1. 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.
  2. In a large bowl, combine grated Garlic, Sesame Oil and Ponzu. Add Shungiku (Edible Chrysanthemum) and Red Onion, mix to combine well.
  3. Sprinkle some Toasted Sesame Seeds and Bacon (*optional) on top.

Try blanched with a miso tahini dressing. Shungiku no Goma-Ae: Chrysanthemum Greens with Sesame Miso Dressing. Shungiku and Shiitake with Sesame Dressing. Add petals and young serrated leaves to a salad of baby carrots and radish. Toss in lemon juice, sesame oil, soy sauce, toasted sesame seeds and a drizzle of honey.

So that’s going to wrap it up for this special food shungiku (edible chrysanthemum) ponzu salad recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!