The charms of chicory and recommended recipes: How to make use of seasonal, aromatic ingredients in winter
As the name suggests, chicory chrysanthemums are plants with flowers similar to chrysanthemums that bloom in spring. In Kansai, it is also called "chrysanthemum" and has a long history, and it was introduced from China to Japan and cultivation began in the Edo period. This time, we will introduce in detail the characteristics of this chicory, how to choose it, its nutritional value, and how to eat it deliciously.
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Characteristics of chicory
Differences in usage by region
In the Kanto region, the plant is mainly used while collecting branches one after another, but in the Kansai region, the plant is collected as a whole. The taste is the same for both, but the Kanto region has a distinctive aroma.
Seasonality and how to choose
Chicken chrysanthemums are available all year round, but in particular, winter is in season. It is often used for pots during the cold season, and there is a high demand for it. The key to choosing one is to choose one with short stems, dark green colours, and many leaves. Be careful as thick stems or flowers will lose their quality.
How to save
Unused chicory will last a long time if wrapped in wet newspaper and stored in the fridge. Especially those with roots can be preserved.
Nutritional value
Chrysanthemums are rich in calcium, potassium and iron. It is also rich in carotene as a green and yellow vegetable.
Recommended ways to eat chicory
Chicken chrysanthemum kakiage: A fun dish with a crunchy texture and flavor
Kakiage with Chinki chrysanthemums is a dish that offers the unique aroma and texture of chinki chrysanthemums. It goes great with peeled shrimp, and when you add it to tentsuyu, it will add even more flavor. Below is a recipe for four servings.
Ingredients (serves 4, about 240kcal)
- Shungiku: Appropriate amount
- Peel shrimp: 100-120g
- Cornstarch: 1 tsp
- Dashi: 1 cup
others
- flour
- Fried oil
- soy sauce
- Mirin
How to make it
1. Preparation
Chrysanthemums pick the leaves. Peeled shrimp should be placed in two pieces, except for the back cotton, if the flesh is thick.
2. Making clothes
Combine the eggs and water to make a 3/4 cup, add cornstarch and flour (about 1 cup) and mix well to make a batter.
3. Fry
Mix the appropriate amount of chicory and peeled shrimp prepared in 1 and the batter made in 2. Fry in ripe fried oil at 180°C.
4. Make a Tentsuyu
Put 1 cup of dashi in a pot, add 3 tablespoons each of soy sauce and mirin, heat it, and bring to a boil to make tentsuyu. Serve it with kakiage and it's finished.
This fried chicken chrysanthemum kakiage not only adds color to your dining table, but also allows you to enjoy the original deliciousness of the chicory. Please try it out.
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