Shungiku with sesame dressing

Name: Shungiku with sesame dressing
Total time: 15 min
Yield: 2 people
Ingredients: 200 g young shungiku leaves and tips; 2 tablespoons sesame seeds; 1 tablespoon soy sauce; 1 teaspoon sugar; 1 teaspoon water

Updated on 10 October 2026

Makes: 2 people
Time: 15 min
From: Crown daisy

Ingredients

200 g young shungiku leaves and tips
2 tablespoons sesame seeds
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon water

Method

Toast the sesame seeds in a dry pan until golden and fragrant, then grind them coarsely in a mortar. Stir in the soy sauce, sugar and water.
Bring a pan of salted water to the boil. Blanch the stems first for 30 seconds, then add the leaves for another 30 seconds.
Rinse straight away under cold water so they stay bright green, and squeeze well.
Cut into 3–4 cm lengths, mix with the sesame dressing and serve as a side dish with rice.

Storing: Eat it the same day; it keeps for a few hours in the fridge, covered.