Recipes

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Kozuyu

Jan. 18, Fri. 2019

Rika's TOKYO CUISINE

Sunomono [Shungiku and Abura-age]

Shungiku to Abura-age no sunomono

  • Vegetables

Difficulty

Ingredients (Serves 2)

150 g shungiku (chrysanthemum greens)
1/2 abura-age (fried tofu pouch)

For the vinegar dressing:
2 tbsp sushi vinegar
2 tbsp rice vinegar
2 tbsp water
2 pinches of salt

Directions

  1. 1. Dip just the stems of the shungiku into boiling water for about 20 sec, then submerge them completely and cook for about 30 sec longer.
  2. 2. Transfer to ice water.
  3. 3. Make the vinegar dressing: In a bowl, combine the sushi vinegar, rice vinegar, water, and salt, and stir together.
  4. 4. Add the cooked shungiku, and toss to coat.
  1. 5. Preheat an unoiled frying pan, and cook the abura-age until the surface is lightly browned.
  2. 6. Cut the abura-age into strips.
  3. 7. Place the shungiku in serving bowls, then top with the strips of abura-age and serve.