Shungiku to yaki-kamaboko no gomadaregake / garland chrysanthemum and grilled fishcake topped with sesame dressing

Select young, tender shungiku leaves for an airy and light result. The grilled fishcake gives body to this quick side dish.

<Ingredients>

Handful shungiku garland chrysanthemum leaves (20 g in photo)
3 cm kamaboko fishcake

For sesame dressing
2 tsp tahini sesame paste
1 tsp rice vinegar
1/2 tsp sugar
1 & 1/2 tsp soy sauce
1 tsp dashi
1 tsp sesame oil (not in photo)


<Directions>
1.

Mix all ingredients for dressing, and set aside.

2.

Cut kamaboko in half lengthwise, and slice into 5-7 mm.

Grill kamaboko slices.

Set aside, and cool.

3.

When ready to eat, serve shungiku and kamaboko in bowls, and pour sesame dressing.

<Notes>

• Grilling kamaboko is optional, but it does make the surface crispy for a clearer contrast with soft shungiku leaves. 

• This is good with grilled fish, tofu, eggs (hard-boiled or fried; photo shows an example with kinshitamago julienned egg crepe).

• A small amount of tobanjan or rayu chili oil is a nice addition, especially when paired with Chinese dishes.

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