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Chrysanthemum Greens with White Sesame Dressing

Chrysanthemum Greens with White Sesame Dressing

Chrysanthemum Greens (Shungiku) are a very delicate, yet bold salad green that pairs well with the sweetness of white sesame.

1 pound Chrysanthemum Greens, washed
1 tablespoon Wadaman roasted organic white sesame seeds
3 tablespoons Wadaman organic white sesame paste
1 1/2 teaspoons Nitto Jozo white tamari
1 tablespoon Iio Jozo premium rice vinegar
3 tablespoons konbu dashi

Bring a large pot of water to a boil.  Add the greens and boil for 20 to 30 seconds until they are just barely cooked through. Drain the greens and set aside on a plate to cool.

To make the dressing, grind the sesame seeds in a suribachi (a Japanese mortar & pestle) until roughly ground.  Place ground sesame seeds in a small mixing bowl and add the rest of the ingredients. Mix well, adding additional spoonfuls of konbu dashi or water as necessary so that the dressing is slightly thicker than heavy cream and can be easily drizzled over the greens.  Drizzle the dressing over the cooled greens and serve cold or at room temperature.