Ingredients with Measurements:
- 1 bunch of garland chrysanthemum
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp honey
- 2 tbsp sesame oil
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1/4 tsp black pepper
- 8 skewers
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Wash and dry the garland chrysanthemum. Cut off the tough stems and separate the leaves.
2. In a mixing bowl, combine soy sauce, mirin, honey, sesame oil, grated ginger, minced garlic, and black pepper. Mix well.
3. Thread the garland chrysanthemum leaves onto the skewers, folding them in half if necessary.
4. Brush the skewered garland chrysanthemum with the marinade mixture, making sure to coat them evenly.
5. Preheat the grill or grill pan to medium-high heat.
6. Place the skewers on the grill or grill pan and cook for 2-3 minutes on each side, or until the leaves are slightly charred and wilted.
7. Remove the skewers from the grill or grill pan and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 80
Fat: 4g
Carbohydrates: 10g
Protein: 3g
Sodium: 600mg
Substitutions for ingredients:
- Soy sauce: Tamari or coconut aminos
- Mirin: Rice vinegar or white wine vinegar
- Honey: Maple syrup or agave nectar
- Sesame oil: Olive oil or avocado oil
- Black pepper: White pepper or red pepper flakes
Variations:
- Add sliced mushrooms or bell peppers to the skewers.
- Use the marinade for other grilled vegetables or meats.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and sesame oil.
Tips and tricks:
- Make sure to remove the tough stems of the garland chrysanthemum before skewering.
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Brush the skewers with the marinade mixture several times during grilling to enhance the flavor.
Storage instructions:
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the skewers in the oven or microwave until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with sesame seeds and chopped green onions.
Garnishes:
Sesame seeds and chopped green onions
Pairings:
- Grilled chicken or fish
- Steamed rice or quinoa
- Miso soup or salad
Suggested side dishes:
- Grilled asparagus
- Roasted sweet potatoes
- Stir-fried bok choy
Troubleshooting advice:
- If the garland chrysanthemum leaves are too tough or bitter, blanch them in boiling water for 30 seconds before skewering.
- If the skewers are burning on the grill, lower the heat or move them to a cooler part of the grill.
Food safety advice:
- Make sure to wash the garland chrysanthemum thoroughly before using.
- Use separate cutting boards and utensils for raw meat and vegetables.
- Cook the skewers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Garland chrysanthemum, also known as shungiku in Japanese, is a popular leafy green vegetable in East Asian cuisine. It is often used in soups, stews, and stir-fries.
Flavor profiles:
The garland chrysanthemum has a slightly bitter and earthy flavor, which pairs well with the sweet and savory marinade.
Serving suggestions:
Serve the skewers as an appetizer or side dish at a summer barbecue or outdoor gathering.
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