One of my favourite ‘Goma-ae’ dishes is ‘Goma-ae’ Shungiku (Edible Chrysanthemum). It is delicious as it is, but I added grilled Shiitake today. I used my mini toaster oven to grill Shiitake. I oiled the tray with Sesame Oil and placed Shiitake on it, and toasted for 5-6 minutes. I wished if I could char-grill them. You can simply cook Shiitake in a frying pan.


4 Servings


100g Shiitake Mushrooms *select thick & meaty ones
Sesame Oil
250 to 300g Shungiku (Edible Chrysanthemum)

‘Goma-ae’ Sauce
2 tablespoons Toasted Sesame Seeds *ground
1 tablespoon Sugar
2 tablespoons Soy Sauce

  1. Grind Toasted Sesame Seeds, OR use this trick ‘How To Grind Sesame Seeds Using A Plastic Bag’. Add Sugar and Soy Sauce, and mix well to make sauce.
  2. Wash Edible Chrysanthemum and blanch in boiling water. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. *Note: Thick stems need to be cooked longer. Leaves can be easily over cooked.
  3. Cut into 5cm length. Squeeze Leaves once gain to remove excess water. Place in a mixing bowl.
  4. Clean Shiitake and trim stems. Lightly oil a frying pan with Sesame Oil and cook both side. *Note: If you have a mini toaster oven, you can grill Shiitake. Today I toasted them for 5-6 minutes.
  5. Thickly slice Shiitake and add to the mixing bowl. Add ‘Goma-ae’ Sauce and mix to combine.