In a previous post I introduced Chrysanthemums leaves, shyungiku, an edible leaf that is commonly used in Asian cuisine. With a very high iron content, it’s a great vegetable to add to your diet. My qi gong teacher, Dr. Wang, explained how iron is good for many things, one of which is our eye-sight.
- One bunch chrysanthemum leaves
- 1 block firm tofu
- 1 tablespoon sesame oil
- 1 tablespoon black sesame seeds, roasted and crushed
- 1 -2 teaspoon salt
- (it depends on the size of your tofu and the amount of leaves you use, so adjust seasoning to your liking)
- In a pot of boiling water blanch chrysanthemum leaves for a minute, strain and run cold water over the leaves to stop the cooking. Squeeze all excess water.
- Chop green vegetable into small pieces
- Chop the firm tofu into small pieces, similar to the size of the leaves
- In a bowl, combine the tofu with the chopped chrysanthemum leaves, combine well.
- Add the sesame oil, crushed sesame seeds and salt to taste.
- Blend gently so you don’t smash the tofu.
In Japanese cooking, chrysanthemum leaves have a very unique distinctive taste and are commonly used in hot pot dishes such as sukiyaki, shabu shabu and nabe. This recipe is actually a Chinese dish and it’s amazingly simple because it only uses four ingredients, yet bursts with flavor. I highly recommend this to vegetarians who can add new flavors to their menu.