All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Shungiku sauce / garland chrysanthemum sauce

Great with mild tasting vegetable, seafood or chicken dishes.


Handful (50-60 g) shungiku garland chrysanthemum
1 egg
1 clove garlic
2 fillets anchovies
1 tbsp capers
150 cc olive oil
Salt & pepper, to taste


Boil egg.


Roughly chop shungiku, boiled egg, anchovies and garlic.


Put shungiku, egg, anchovies, garlic and capers in food processor, and process until everything is blended well.

Add olive oil, and process until incorporated
Taste, and add salt and pepper as necessary..

  • Keeps in the fridge for several days.

No comments: