Shingiku stir fry


250 to 300g Shingiku (Edible Chrysanthemum)
1 teaspoon Salt for cooking
1 teaspoon Toasted Sesame Seeds

1 tablespoon Soy Sauce
1 tablespoon Rice Vinegar
1 teaspoon Sugar
1 pinch Dashi Powder *optional


Wash Shingiku (Edible Chrysanthemum) well and blanch in boiling salted water. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. *Note: Thick stems need to be cooked longer. Leaves can be easily over cooked. Place the dressing ingredients in a fry pan and mix to combine. Cut Shingiku (Edible Chrysanthemum) into 5cm length and mix with the dressing. Stir on low heat for 1-2 minutes until coated in dressing, then sprinkle with some Toasted Sesame Seeds. Serve.