If you’ve never heard of shungiku before, I don’t blame you. Our local farmers’ market recently started selling shungiku (chrysanthemum greens) and I was VERY surprised to see them there. Also known as chrysanthemum greens, shungiku are featured in Japanese side dishes and have a very distinct flavor. This Shungiku and Crumbled Tofu Salad is the perfect spring side dish! Healthy, wholesome and light, this is a unique way to enjoy one of Japan’s more underrated salads!
Tofu
If you’re not a fan of tofu, then I encourage you to give it a second chance with this recipe! Tofu is designed to be mild, so that it can be used many different ways. It’s a versatile and filling plant based protein
Moreover, in this recipe, the tofu is strained first so there is less moisture, and the nutty sesame miso sauce soaks right in for max flavor. Pair it with some peppery shungiku and you have one memorable salad!
What does shungiku taste like?
The taste of shungiku can be best described as herbaceous with peppery and floral notes. They have a similar taste profile to devil’s club shoots, and both the stems and leaves are edible.
How to prepare shungiku before cooking
Shungiku greens often have a little bit of dirt and dust on them from the harvesting process, so it is always a good idea to wash them really well prior to cooking. I use this method for other leafy greens as well like collard greens and kale:
Start by submerging the shungiku in a large mixing bowl of cold water. Rub the greens together to loosen any residual dirt and sand. Drain the water from the bowl and repeat the process 2-3 times until the water runs clear. Finally “shower” the greens under cold running water and shake gently to remove any excess water.
For this recipe, don’t worry about being gentle with the raw greens while washing them. They will get wilted and squeezed during the cooking process so there’s no need to be mindful of the shape prior to blanching.
How to cook shungiku (Chrysanthemum Greens)
Shungiku, or chrysanthemum greens, are a delicate leafy green that are prepared like a vegetable and have a similar texture to spinach or watercress. They are cooked like spinach and are best enjoyed with other light seasonings that complement its herbal flavor.
One of the easiest and most common ways to prepare shungiku is to blanch them in salted water. To preserve their vibrant green color and crunchy texture, drain and shock the greens in an ice-water bath to halt the cooking process.
Because the greens consist of stems and leaves, I recommend cooking the stems first and then adding the leaves in for the last 30-45 seconds of cooking.
What you’ll need to make shungiku shiraae
- Shungiku (chrysanthemum greens)
- Tofu ( I prefer firm or extra-firm)
- miso paste
- soy sauce
- sesame oil (traditional recipes call for ground toasted sesame seeds)
- mirin
- sugar
Traditional shiraae recipes call for sesame seeds, which are pounded into a gritty paste and mixed with the other seasonings for a crunchy dressing. For ease and convenience, I used sesame oil instead to offer the same nutty flavor without the mortar and pestle work!
Also, I like to use a firmer variety of tofu to keep the salad from getting too waterlogged. Traditional shiraae recipes use a softer tofu to achieve creaminess, but I actually prefer a slightly drier salad.
The tofu is still tender but is not as creamy and it’s a great contrast in texture with the crunchy greens.
If you like the convenience of having a side dish ready in under 15 minutes, I would recommend using the sesame oil method, or keeping pre-ground toasted sesame seeds on hand in the pantry!
What to serve with shungiku and crumbled tofu salad
I like to serve this shungiku and crumbled tofu salad with fish or chicken dishes since it is very light and refreshing. It’s also great as a part of a bento lunch with other nibbles, or simply on its own (as I sometimes eat it) with a small bowl of clear soup for a quick lunch.
Shungiku is also a nutritional powerhouse (like many other leafy greens) and is full of fiber, vitamin C, calcium and iron. Combined with tofu and miso, it makes for a balanced and wholesome dish to serve in your routine menu!
Shungiku and Crumbled Tofu Salad Recipe
INGREDIENTS
- 2 bunches shungiku (chrysanthemum greens)
- 14 oz block Firm or extra-firm tofu
- 3 tsp soy sauce (I like Kikkoman brand)
- 3 tsp mirin
- 2 tsp sesame oil
- 1 tbsp red miso paste
- 2 tbsp sugar
- ½ tsp sea salt
INSTRUCTIONS
- In a large bowl, whisk together the soy sauce, mirin, sesame oil, miso paste and sugar until the sugar begins to dissolve and there are no large clumps of miso.
- Wrap the tofu in a clean dish towel or several layers of paper towel and twist both ends to secure the tofu. Squeeze and “wring” the towel to drain the water out of the tofu (it’s ok if the tofu breaks a bit, it will be crumbled anyway).
- Once most of the liquid is drained from the tofu, crumble it into the bowl with the dressing. Mix to combine and set aside in the fridge.
- Prepare an ice bath for the shungiku. Get a large bowl and fill halfway with ice. Add in cold water and set aside.
- Wash the greens well. I like to get a large pot out and submerge the greens in cold water and rub loose any residual dirt or sand, switching the water out 2-3 times until the water runs clear.
- Cut the ends off the shungiku stems and cut the stems into 1 inch pieces. Cut the leaves roughly into about the same size. Keep the stems and leaves separated for the blanching process.
- Bring a pot of water to a boil. Add the sea salt and the shungiku stems. Cook the stems for 2-3 minutes, depending on the thickness (2 minutes for thinner stems, 3 minutes for thicker ones).
- During the last 30 seconds of the cooking time, add in the leaves and blanch them until they turn bright green.
- Using tongs, drain the greens from the pot and plunge them into the ice bath to halt the cooking process. Keep them in the ice bath for 2-3 minutes until fully cold.
- Drain the greens. Using your hands, squeeze as much water out as possible from them and add them to the tofu and dressing mixture.
- Toss everything to combine and season with additional salt if needed. Serve immediately or chill for up to 1 day. Enjoy!
If you like easy recipes, check out the below!
- JAPANESE GRILLED STREET CORN ONIGIRI (焼きとうもろこし お握り)
- SPICY MISO RAMEN WITH MUSHROOMS AND WAKAME
- Easy Vegetable Yakisoba
- Hiyashi Chuka (Cold Japanese Ramen)
Shungiku and Crumbled Tofu Salad (Shungiku-Shiraae)
Ingredients
- 2 bunches shungiku (chrysanthemum greens)
- 14 oz block Firm or extra-firm tofu, drained
- 3 tsp soy sauce
- 3 tsp mirin
- 2 tsp sesame oil
- 1 tbsp red miso paste
- 2 tbsp sugar
- ½ tsp sea salt
Instructions
- In a large bowl, whisk together the soy sauce, mirin, sesame oil, miso paste and sugar until the sugar begins to dissolve and there are no large clumps of miso.
- Wrap the tofu in a clean dish towel or several layers of paper towel and twist both ends to secure the tofu. Squeeze and "wring" the towel to drain the water out of the tofu (it's ok if the tofu breaks a bit, it will be crumbled anyway in the salad).
- Once most of the liquid is drained from the tofu, crumble it into the bowl with the dressing. Mix to combine and set aside in the fridge.
- Prepare an ice bath for the shungiku. Get a large bowl and fill halfway with ice. Add in cold water and set aside.
- Wash the greens well. I like to get a large pot out and submerge the greens in cold water and rub loose any residual dirt or sand, switching the water out 2-3 times until the water runs clear.
- Cut the ends off the shungiku stems and cut the stems into 1 inch pieces. Cut the leaves roughly into about the same size. Keep the stems and leaves separated for the blanching process.
- Bring a pot of water to a boil. Add the sea salt and the shungiku stems. Cook the stems for 2-3 minutes, depending on the thickness (2 minutes for thinner stems, 3 minutes for thicker ones).
- During the last 30 seconds of the cooking time, add in the leaves and blanch them until they turn bright green.
- Using tongs, drain the greens from the pot and plunge them into the ice bath to halt the cooking process. Keep them in the ice bath for 2-3 minutes until fully cold.
- Drain the greens. Using your hands, squeeze as much water out as possible from them and add them to the tofu and dressing mixture.
- Toss everything to combine and season with additional salt if needed. Serve immediately or chill for up to 1 day. Enjoy!
