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


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.


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)


Mix all ingredients for dressing, and set aside.


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

Grill kamaboko slices.
Set aside, and cool.


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

  • 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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