Shungiku and Daikon with Sesame Dressing

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Preparation info

  • Serves


    • Difficulty


Appears in

Living Shojin Ryori

Living Shojin Ryori

By Danny Chu

Published 2018

  • About

The distinct aroma of shungiku leaves is akin to the incense that is burnt in temples to purify the meditation room. The crunchy daikon gives body to this simple side dish.


  • 50 g ( oz) shungiku (chrysanthemum) leaves
  • 3-cm (-in) length daikon
  • ½ tsp rice
  • 1 tsp sesame oil
  • 1 Tbsp Japanese soy sauce

Sesame Dressing

  • 1 Tbsp sesame paste
  • 1 Tbsp Japanese soy sauce
  • 1 Tbsp sake
  • 1 tsp rice vinegar
  • 1 Tbsp raw sugar


To prepare the sesame dressing, add all the ingredients in a bowl and mix well.

Rinse shungiku leaves and drain dry. Remove thick stems and discard. Chop the leafy parts into bite-sized pieces.

Peel and cut daikon into bite-size wedges of 0.5 cm (¼ in) thick.

Boil a pot of water and add daikon and rice. Simmer for about 20 minutes or until daikon is tender. Remove and drain well.

Heat sesame oil in a pan. Add boiled daikon and cook until the pieces are a little charred around the edges. Add soy sauce and cook for another 1 minute.

Place shungiku and daikon on 4 individual serving plates, spoon the sesame dressing over and serve.