Sesame Miso Shungiku Side Dish

It’s the season for shungiku (also called tong ho in Chinese, and edible chrysanthemum/garland daisy–not to be confused with Chrysanthemum nankingense) which means I can get a big bag of it for real cheap at the Asian supermarket. It has a distinctive herb taste but is absolutely delicious. I am never without it when I have hotpot.

Ingredients

• 1 handful shungiku greens
• 1 tablespoons sesame paste (or peanut butter, if you don’t have)
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1 tablespoon miso paste
• 1 tablespoon pepper paste
• 1 tablespoon hot water
• 1/2 teaspoon sugar
• Pot of boiling water, lightly salted
• Bowl of ice water

1. Bring a pot of water to boil and quickly blanch shungiku greens, about 45 seconds. Remove from boiling water and immediately cool in ice water. Once cooled, remove and squeeze out excess water.
2. In a bowl, mix together sesame paste, 1 tablespoon hot water, sugar, soy sauce, miso, ketchup, and pepper paste until well combined.
3. Toss greens together with sauce and serve as a side dish.