The slight bitterness of shungiku paired with the rich, nutty sesame flavor makes this simple dish totally addictive! Plus, it's packed with nutrients — what's not to love? ♪
Ingredients
2 servings- Shungiku (garland chrysanthemum)1 bunch 200g
- ★Sugar1 tsp
- ★Soy sauce1 tsp
- ★Ground sesame seeds1 tbsp
- ★Sesame oil (for finishing)1/2 tsp
Directions
10 min- 1
Bring a pot of water to a boil. Wash the shungiku thoroughly, then blanch 1 bunch (200g) for about 1 minute.
- 2
Drain the blanched shungiku well, squeezing out excess water, then cut into approximately 5cm lengths.
- 3
Mix together all the ★ seasonings in a bowl.
- 4
Toss the shungiku with the ★ seasonings, then add 1/2 tsp sesame oil at the end and mix well to coat everything with the aroma.
- 5
Transfer to a serving dish and enjoy!
Tips
Washing the shungiku thoroughly before blanching helps bring out its flavor and keeps it looking vibrant. Be sure to squeeze out the excess water well after blanching to prevent the dish from becoming watery.
Nutrition
Per serving- Calories37 kcal
- Protein1.8 g
- Fat2 g
- Carbs3.2 g
- Sodium0.4 g
The slight bitterness of shungiku paired with the rich, nutty sesame flavor makes this simple dish totally addictive! Plus, it's packed with nutrients — what's not to love? ♪
Ingredients
2 servings- Shungiku (garland chrysanthemum)1 bunch 200g
- ★Sugar1 tsp
- ★Soy sauce1 tsp
- ★Ground sesame seeds1 tbsp
- ★Sesame oil (for finishing)1/2 tsp
Directions
10 min- 1
Bring a pot of water to a boil. Wash the shungiku thoroughly, then blanch 1 bunch (200g) for about 1 minute.
- 2
Drain the blanched shungiku well, squeezing out excess water, then cut into approximately 5cm lengths.
- 3
Mix together all the ★ seasonings in a bowl.
- 4
Toss the shungiku with the ★ seasonings, then add 1/2 tsp sesame oil at the end and mix well to coat everything with the aroma.
- 5
Transfer to a serving dish and enjoy!
Nutrition
Per serving- Calories37 kcal
- Protein1.8 g
- Fat2 g
- Carbs3.2 g
- Sodium0.4 g
Tips
Washing the shungiku thoroughly before blanching helps bring out its flavor and keeps it looking vibrant. Be sure to squeeze out the excess water well after blanching to prevent the dish from becoming watery.