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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, shungiku (edible chrysanthemum) ponzu salad. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Shungiku (Edible Chrysanthemum) Ponzu Salad is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Shungiku (Edible Chrysanthemum) Ponzu Salad is something that I’ve loved my entire life. They’re nice and they look wonderful.

Great recipe for Shungiku (Edible Chrysanthemum) Ponzu Salad. It is very hard to believe now that I used to hate this vegetable. I hated Shungiku (Edible Chrysanthemum) and never tried to eat it. Pick all leaves, wash carefully and drain well.

To get started with this particular recipe, we must 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:
  1. Get 100 g Shungiku (Edible Chrysanthemum) Leaves
  2. Make ready 1/4 Red Onion *thinly sliced
  3. Get 1 clove Garlic *grated
  4. Get 1 tablespoon Sesame Oil
  5. Get 2 tablespoon Ponzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar/Lemon Juice
  6. Take Toasted Sesame Seeds
  7. Take Crunchy Bacon *optional

Add to Vietnamese summer rolls and Korean-style wraps. Shungiku (春菊) is a common ingredient used for Japanese hot pot (nabemono) and salad (aemono). It is called Tong Ho in Chinese, or Garland Chrysanthemum and Chrysanthemum leaves/greens in English. The plants leaves can be used in smoothies and juices.

Instructions 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.

It is called Tong Ho in Chinese, or Garland Chrysanthemum and Chrysanthemum leaves/greens in English. The plants leaves can be used in smoothies and juices. The Japanese call it shungiku, and some call it chop suey herb. Even though 'edible chrysanthemum' is a good general description, it's actually been moved out of the genus Chrysanthemum and is now officially Glebionis coronaria. This tasty and unusual little vegetable is worth growing to spice up seasonal meals.

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