Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, shungiku (edible chrysanthemum) & tuna mayo salad. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
A low crawling plant that can be eaten as a snack! The leaves are juicy, plump and can help with thickening soups. Edible chrysanthemum, or shungiku The Japanese call it shungiku, and some call it chop suey herb.
Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have shungiku (edible chrysanthemum) & tuna mayo salad using 6 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad:
- Take 100 g Shungiku (Edible Chrysanthemum) Leaves
- Prepare 1/4 Red Onion *finely sliced
- Take 1 Canned Tuna in Brine *185g
- Prepare 1/4 cup Japanese Mayonnaise
- Make ready 1 teaspoon Soy Sauce
- Make ready Freshly Ground Black Pepper
This is a salad green that can be grown in winter and again in spring. The flowers of Shungiku can be dried and stored to be used for tea. If left to flower the plant gro Edible Chrysanthemum, 'Shungiku' in Japanese, is totally different from 'Chrysanthemum', and it is a vegetable in the daisy family. Its strong and distinguish flavour is something you love or hate.
Instructions to make Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad:
- 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.
- In a large bowl, combine drained Tuna, Mayonnaise, Soy Sauce and Black Pepper. Add the Shungiku (Edible Chrysanthemum) and finely sliced Red Onion, and combine well. Serve immediately.
I hated it when I was a child, but now I love it. If you love it, you will enjoy this rice dish. Frilly Edible Chrysanthemum is commonly known as tong hao in Chinese, shungiku in Japanese, ssukgat in Korean and cải cúc or tần ô in Vietnamese. The mildly bitter leaves of this annual are frequently used in Japanese recipes. Edible chrysanthemum likes similar growing conditions to mustard, rocket, komatsuna, kale and other autumn greens, and adds much-needed variety to the winter menu. • Shungiku will grow best on fertile, moisture-retentive soil, although it is not fussy.
So that is going to wrap this up with this special food shungiku (edible chrysanthemum) & tuna mayo salad recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
