Although the Japanese name for edible chrysanthemum greens is shungiku, or spring chrysanthemums, the peak season for these vegetables is actually winter, from November to March.
The shungiku’s spiky green leaves, with their fresh, herbaceous flavor, are particularly tender when the weather is cold, making them a popular ingredient in hot pots such as sukiyaki, where they offer a refreshing contrast to the rich, sweet-salty sauce and tender beef slices. The leaves also work well in salads, stir-fry and many other dishes.
One of the edible cousins of the flowering chrysanthemum family, shungiku are believed to have originated from the Mediterranean region, where the plants, with their small yellow flowers, were used for decorative rather than culinary purposes. They were introduced to Japan sometime in the Muromachi Period (1392-1573) via the Silk Road — by then the vegetable had already been cultivated for food and medicinal purposes in Asia.
In traditional Chinese medicine, shungiku has a reputation as an “edible cold medicine” that improves the respiratory system. The dark green leaves are packed with antioxidants, beta carotene, and vitamins B, C and K. The best way to get the most out of these nutrients is to cook the leaves quickly.
The recipe below incorporates shungiku into a Korean-style savory pancake known as buchimgae in Korean or chijimi in Japanese; the dish resembles a flatter version of okonomiyaki. The quick cooking time of frying each side of the pancake for just a few minutes helps preserve the fresh taste and nutritional value of the chrysanthemum greens.
Serves 3 to 4
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
100 grams ground beef
1½ tablespoons soy sauce
200 grams shungiku (chrysanthemum greens)
2 large eggs
90 milliliters water
80 grams flour
2 tablespoons sesame oil
Dipping sauce
3 tablespoons ponzu sauce
Rāyu chili oil, to taste
Directions:
1. Mix the ground beef and soy sauce together, and leave it to marinate while you prepare the other ingredients.
2. Chop up the shungiku roughly. Combine the eggs and water in a small bowl.
3. Put the beef, chrysanthemum greens and flour in a bowl and mix them. Gradually add the egg-water mixture to form a loose batter.
4. Mix the ingredients for the dipping sauce and set it aside.
5. Heat up half the sesame oil in a large frying pan over medium heat. Divide the batter into 12 portions, and drop six portions into the frying pan. Fry until one side is lightly browned (about three minutes) then flip it over, add the remaining oil and fry the other side for another two to three minutes. Cook the rest of the batter in the same way.
6. Serve the pancakes with the sauce on the side.
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