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


Shungiku to shimeji no ohitashi / garland chrysanthemum and shimeji mushrooms in light broth

Shimeji becomes more flavorful from cooking in ohitashi marinade rather than simply blanching, giving it just enough flavor to stand up to the tanginess of shungiku garland chrysanthemum.


1/2 bunch (150 g) shungiku garland chrysanthemum
Handful (1/2 pack, 60-70 g) shimeji mushrooms
Pinch salt (to blanch spinach, not in photo)

For ohitashi marinade
200 cc dashi
1 tbsp sake + mirin (equal parts)
1 tbsp usukuchi soy sauce
Pinch salt (not in photo)


Cut root ends of shimeji and separate into small sections.


In a small pot or stove-top resistant container, put all ingredients for ohitashi marinade, and bring to boil.

Put shimeji, and cook for 4-5 minutes on medium heat.
Remove from heat, and cool.


Meanwhile, remove shungiku leaves from stems (save stems for another use).

Bring water to boil, and blanch shungiku just as you do spinach.

 Once cool, squeeze out extra water, and roughly chop.


When shimeji and marinade are cool (at least to room temperature), put shungiku, and let sit a minimum of 20 minutes.

  • Shungiku’s color deteriorates quickly in warm liquid. Make sure the marinade is cool before adding shungiku.
  • Oyster, maitake and chanterelle mushrooms are good alternatives to shimeji.
  • Shungiku stems taste stronger than leaves. Blanch them after leaves in the same hot water, and keep in Tupperware for another use (such as in gomaae).

No comments: