Shungiku no Goma-ae - Chrysanthemum Greens with Sesame Miso Dressing

Shungiku-no-Goma-ae - Japanese Garland Chrysanthemum salad

Shungiku no Goma-ae - Chrysanthemum Greens with Sesame Miso Dressing

Goma-ae is well-known, but more versatile than most realize. Chrysanthemum greens, miso, & tofu make for a delicious departure from the well-known spinach dish.

Course Appetizer, Salad, Side Dish

Cuisine Asian, Japanese

Keyword authentic, chrysanthemum greens recipe, easy, goma-ae variation, goma-ae with other vegetables, japanese salad recipe, sesame miso dressing, vegan

Prep Time 10

Cook Time 1

Total Time 11

Servings people

Calories 122kcal

Ingredients

30 g medium firm tofu (~2 tbsp)
40 g sesame paste (2 tbsp)
50 g white (shiro) miso (2 tbsp)
15 ml rice vinegar (1 tbsp)
5 ml tamari (1 tsp)
450 g garland chrysanthemum greens
sesame seeds to garnish

Instructions

Combine the tofu, sesame paste, miso, rice vinegar, and tamari in a small bowl. Mix thoroughly to form a thick paste.
Bring a large pot of lightly salted water to a boil, then add the chrysanthemum greens and blanch for 1 minute, or until the greens are fairly soft but still a deep, vibrant green.
Drain the greens well and rinse thoroughly with cold water to stop them from cooking any further. Once the greens are cool, allow them to drain for a few minutes, then use your hands to gently squeeze any excess water out of them. Lay the greens out on a cutting board and cut them into 3-4 inch (7-10 cm) pieces.
Combine the greens and the sauce in a large bowl. Serve, (chilled or at room temperature). garnished with sesame seeds.

Nutrition