Shabu shabu or sukiyaki wouldn’t be complete without Japanese shungiku. Called Garland Chrysanthemum in English, or Tong Hao in Chinese, shungiku is a dark leafy green that is an essential ingredient in hot pot-style dishes. The greens are slightly bitter in taste, and very delicate, easily burned and over-cooked. When added to hot dishes, they are generally added last in order to retain their flavor and dark green color. Many modern chefs use shungiku in salads to add just the right amount of crunchy sharpness. The greens can be paired with seafood, persimmons, eggs, mushrooms, poultry, and even stuffed into gyoza (or Japanese style dumplings), or mixed into stir-fries.
The plants are easily recognizable, bearing daisy-type flowers. They are hardy annuals that grow in mild or slightly cold climates. The greens are also nutritious, containing potassium, carotene, antioxidants and lactobacillus casei, the probiotic widely used make yogurt and support intestinal health.
Originally brought to Japan from Greece and primarily used in Asian cuisines, including Japanese, Chinese, Taiwanese and Korean dishes, these vegetables are readily available in the United States in Asian grocery stores and farmers markets. Try our recipe for sukiyaki and add shungiku to your mix!
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