chrysanthemum leaves

Named Shungiku Shiraae in Japanese, this Chrysanthemum Greens and Tofu Salad is a classic Japanese side dish that pairs well with any meal. In this recipe, chrysanthemum leaves are blanched and coated with a nutty and creamy sesame tofu sauce.

Chrysanthemum Greens and Tofu Salad (Shungiku Shiraae)

½ lb shungiku (tong ho/garland chrysanthemum)

oz medium tofu (momen tofu) ((½ block))

Tbsp toasted white sesame seeds

Tbsp sugar

tsp miso

mirin

soy sauce

salt

Gather all the ingredients. To store the leftover tofu, keep it in an airtight container and pour water until it covers the tofu. Keep in the refrigerator (change the water every day) and use it within a few days.

Do not skip this step. You don’t want to drain the water from tofu completely, but it’s important to remove some moisture so the dressing doesn’t get too wet. Wrap the tofu with paper towels. Put the wrapped tofu on a tray or plate. Add another tray or plate on top of the tofu and put a heavy object on top to facilitate draining. Set aside for 20-30 minutes. Alternatively, you can microwave paper-wrapped tofu for 1 minute (1200W).

To Prepare Tofu

Toast the sesame seeds in a frying pan, shaking the pan frequently, until they are fragrant and start to pop.

Transfer to a Japanese mortar (suribachi) and grind the sesame seeds with a pestle (surikogi).

To Prepare Sesame Seeds

Cut off and discard the ends of chrysanthemum leaves. Then cut them into 2-inch (5 cm) pieces. Keep the stems and leafy parts separated.

Bring a big pot of water to a boil. Boil the stems for 10-15 seconds to head start the cooking.

Then add the stem/leafy middle parts and continue to cook for 5 seconds.

Then add the leafy greens and submerge to cook for 5 seconds.

Drain or pick up the leaves quickly and shock the greens in ice water. This will bring out the bright green color and stop the leaves from cooking further.

Once cooled, squeeze the water out and set it aside.

To Prepare Chrysanthemum Greens

Remove the weight from the tofu and unwrapped the paper towel.

Add the tofu to the sesame seeds in the mortar. Using the pestle, mash and grind the tofu until smooth.

Add miso, sugar, mirin, soy sauce, and salt and mix all together until incorporated into the tofu. Taste the tofu mixture now and add salt. Make sure it’s a bit more on the saltier side as the greens will be added and dilute the flavor slightly.

To Make Tofu Dressing

Add the greens to the tofu mixture and combine well. Once combined, you can chill in the refrigerator for 30 minutes before serving, or serve immediately.

To Assemble

You can keep it for 24 hours in the refrigerator; however, I recommend consuming it soon.

To Store

Chrysanthemum Greens Salad is a super easy and healthy vegan-friendly recipe to make all year round. In this recipe, we lightly blanch beautiful chrysanthemum greens (shungiku) and season with roasted sesame oil and salt. The simple dressing brings out the unique herbaceous flavor of this vegetable.

Easy Chrysanthemum Greens Salad

water ((for blanching))

tsp toasted sesame oil

¼ tsp Diamond Crystal kosher salt

⅛ tsp la-yu (Japanese chili oil)

shichimi togarashi (Japanese seven spice) ((optional;

tsp Diamond Crystal kosher salt ((for blanching))

½ lb shungiku (chrysanthemum greens)

½ tsp toasted white sesame seeds

Gather all the ingredients. Place 6 cups water in a large pot and bring to a boil.

In a medium bowl, combine 2 tsp toasted sesame oil and ¼ tsp Diamond Crystal kosher salt. If you enjoy a bit of heat, add ⅛ tsp la-yu (Japanese chili oil). If you want it even spicier, you can also add shichimi togarashi (Japanese seven spice), chili flakes, or chopped dried red chili. Set the dressing aside.

Cut ½ lb shungiku (chrysanthemum greens) into pieces 2 inches (5 cm) long. Separate the thick stem pieces from the leafy parts. When the water is boiling, add 1 tsp Diamond Crystal kosher salt.

To the boiling water, add the thick stem pieces first and cook for 2 minutes (the cooking time varies depending on the thickness of the stems). When they are almost cooked through, add the leafy parts and cook for 30 seconds.

Do not overcook the greens or they will get mushy. Drain the greens into a colander. Run them under cold water and then squeeze out the water. Transfer to the bowl with the dressing.

Toss the greens well in the salad dressing. Sprinkle with ½ tsp toasted white sesame seeds and serve at room temperature or chilled.

Chrysanthemum Greens Salad is a refreshing side dish that complements many main dishes such as Bulgogi (Korean Grilled Beef), Miso Salmon, Nikujaga (Japanese Meat and Potato Stew), Kinpira Renkon (Stir-Fried Lotus Root), and Beef Udon.

To Serve

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

https://www.youtube.com/watch?v=uAyc0UmjA7g

This Chrysanthemum Greens Salad is a super easy and healthy vegan-friendly recipe to make all year round. Here, beautiful Chrysanthemum greens (shungiku) are lightly blanched and seasoned with roasted sesame oil and salt. The simple dressing brings out the greens’ unique herbaceous flavor.

RECIPE: https://www.justonecookbook.com/chrysanthemum-greens-salad/

For the Dressing

2 tsp roasted sesame oil
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
⅛ tsp la-yu (Japanese chili oil)
shichimi togarashi (Japanese seven spice) (optional, for an additional spicy kick; you can also use crushed red pepper (red pepper flakes) or chopped dried red chili)

For the Greens

1 tsp kosher salt (Diamond Crystal; use half for table salt) (for blanching)
½ lb shungiku (chrysanthemum greens)

For the Garnish
½ tsp toasted white sesame seeds

Chrysanthemum Greens Salad

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Chrysanthemum Greens and Tofu Salad...

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Top 2 chrysanthemum leaves recipes from across the web

The most viewed chrysanthemum leaves recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Chrysanthemum Greens Salad

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