Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, shungiku (edible chrysanthemum) ponzu salad. One of my favorites. For mine, I will make it a bit tasty. This will be really 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.
Shungiku (Edible Chrysanthemum) Ponzu Salad is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Shungiku (Edible Chrysanthemum) Ponzu Salad is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook shungiku (edible chrysanthemum) ponzu salad using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Shungiku (Edible Chrysanthemum) Ponzu Salad:
- Take 100 g Shungiku (Edible Chrysanthemum) Leaves
- Take 1/4 Red Onion *thinly sliced
- Take 1 clove Garlic *grated
- Prepare 1 tablespoon Sesame Oil
- Get 2 tablespoon Ponzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar/Lemon Juice
- Make ready Toasted Sesame Seeds
- Get Crunchy Bacon *optional
The brilliant yellow flowers are also very tasty! 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. Leaves used in salads and stir-fry.
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.
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 The petals are edible. You can use them fresh or dried, sprinkled over soups and salads, and as a garnish. The flavour of shungiku (Chrysanthemum coronarium) is predictably 'chrysanthemumy'.
So that is going to wrap this up with this special food shungiku (edible chrysanthemum) ponzu salad recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more 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. Thanks again for reading. Go on get cooking!
