Shungiku (Garland Chrysanthemum) Ohitashi

While Shungiku is often associated with hot pot dishes,
using only the leaves to make ohitashi
creates a refreshing bitterness that is addictive and delicious.
This is a simple side dish that highlights the aroma and umami of the Shungiku just by quickly soaking it in dashi.

[Ingredients] (Easy-to-make amount)
・Shungiku... 1 bag
・Deep-fried tofu (abura-age)... 10g
・Light soy sauce... to taste
・Salt... a pinch
・Bonito dashi... 1 pack
・Water... 400cc

[Instructions]
1. Preparation
・Quickly wash the Shungiku and remove only the leaves from the stems.
・Drain the water from the removed leaves.

2. Make the dashi
・Put water and the bonito dashi pack in a pot and heat it,
　and remove the dashi pack once it boils.
・Season with light soy sauce and salt, add the deep-fried tofu, and turn off the heat.
・Let the dashi cool down slightly.
・Pour the dashi over the Shungiku leaves and let the flavors meld.

3. Plating
・Plate it in a bowl and it's done!

[Quick Note]
・It is also delicious with large-leaf Shungiku.
・It is better to let the dashi cool down to some extent before pouring it over, so the leaves do not become too soft.

Next time, we will present "Arranged Taramo Gratin."

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