I bought shungiku last weekend but did not have a chance to prepare it. Rather than let them go waste, I decided to make this simple dish.
Black sesame sauce: This is exactly as I posted before. I used black sesame paste from the pouch (2 tbs), sugar (1 tsp), soy sauce (1-2 tbs), if needed, sake or mirin to adjust the consistency.
The flavor of shungiku is very unique. It is not spinach and really taste like "chrysanthemum". This is rather healthy but quick good dish. Next time, when I get fresh shungiku, I have to make sukiyaki--unless my wife comes up with something else first.