Chrysanthemum Greens Salad

By Just One Cookbook · 15 min

Ingredients

Instructions

1. Put 6 cups of water in a large pot and bring to a boil.
2. In a medium bowl, mix 2 tsp toasted sesame oil, ¼ tsp Diamond Crystal kosher salt, and ⅛ tsp la-yu (Japanese chili oil) if you like heat. For more spice, add shichimi togarashi, chili flakes, or chopped dried red chili. Set the dressing aside.
3. Cut ½ lb shungiku into 5 cm (2 inch) pieces. Separate the thick stems from the leaves. When the water boils, add 1 tsp Diamond Crystal kosher salt.
4. Add the thick stems first and cook for 2 minutes, or until nearly tender. Then add the leaves and cook for 30 seconds.
5. Drain, rinse under cold water and squeeze out the water. Transfer to the dressing bowl.
6. Toss the greens well in the dressing, sprinkle with ½ tsp toasted white sesame seeds, and serve at room temperature or chilled.

Summarized from Just One Cookbook's video. Watch it for the details.