Dandelion Nitsuke


Preparation info

  • Difficulty


Appears in

Wild Food

By Roger Phillips

Published 1986

  • About


  • 225 g (8 oz) dandelion greens
  • 1 tablespoon sesame oil
  • 3 tablespoons shoyu or 1 tablespoon miso, thinned with 2 tablespoons water
  • 1 tablespoon white sesame seeds, toasted and chopped


Pick dandelions while the leaves are still tender and before the flowers bloom. Wash the greens well and chop them finely. Heat the oil in a heavy pan, add the chopped greens, and sauté over medium heat for 2–3 minutes. Season with shoyu or thinned miso and simmer until dry. Serve sprinkled with toasted sesame seeds.