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Shungiku Mazegohan | Japanese Mixed Rice with Chrysanthemum Greens

Japanese Mixed Rice with Shungiku mazegohan-5

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Raise your hand if you like eating rice! Shungiku Mazegohan is a delicious and simple way to enhance your rice eating experience. You ready?! You might have begun your flavorful rice journey with baby steps. You know like, adding tsukudani, furikake or even umeboshi. But eventually, if you eat enough Japanese food you’ll come across takikomigohan and mazegohan. Takikomigohan (‘rice cooked together) is where you cook ingredients with rice and mazegohan (mixed rice) is where you cook separately and then mix. This mazegohan recipe will work magic on your taste buds thanks to the subtle aromatics and background nuttiness of sesame seeds. 


  • 3 cups japanese rice (cooked)
  • 1/2 bunch shungiku (Chrysanthemum greens)
  • 2 tsp usukuchi shoyu (light soy sauce)
  • 1 Tbsp mirin
  • 2 Tbsp sesame seeds (toasted)


  1. Wash shungiku and separate small branches from the thick main branch. (Discard the main branch.) Cut branches and leaves into ½ inch pieces and place in a large microwave safe bowl.
  2. Microwave the shungiku for about 1 minute 30 seconds to soften.
  3. Next microwave 1 Tbsp mirin for about 10 seconds (to get the alcohol off). It should be steaming, if not, microwave a few seconds more.
  4. Now we will mix everything together. Add the rice to the bowl with the shungiku and add mirin, usukuchi shoyu, and sesame seeds. Reserve some to top if desired.
  5. Serve!

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