Shungiku is one of my favorite vegetables in winter. There are a lot of recipes for simmered shungiku leaves though, I recommend that you eat fresh Shungiku such as in a salad. So you can enjoy their crunchy texture and flavor.
Author: Ryoko Yunoki
- 1 bunch shungiku
- 1 tbsp shio-kombu (salty kombu)
- 1 tbsp sesame seeds
- 1~2 tbsps sesame oil
- Salt, to taste
- Cut shungiku leaves into large bite-sized pieces, wash and spin them dry.
- Place them in a large bowl. Add shio-kombu and sesame oil. And toss them.
- Sprinkle with sesame seeds and salt to taste.