True to its name, an honest #crowndaisymushroomscallopsalad

20250310 #breakfastdiary 1339, 0°C/mostly clear, 20 min/exercise (M) Crown daisy (ssukgat) blooms with yellow flowers resembling chrysanthemums in spring, so in Japanese it's called "spring chrysanthemum" (shungiku). How close is spring, really? Winter, which drove so many citizens out into the streets, is passing, and maybe this week the spring everyone's been waiting for will finally arrive~ Approx. 300kcal, true to its name, an honest #crowndaisymushroomscallopsalad

1/2 onion, 4 stalks crown daisy, 3 shiitake mushrooms, 70g scallop meat, 1 clove garlic, tsuyu (noodle broth base), sesame oil 👉 like this 1. Slowly thaw the frozen scallop meat in the fridge. 2. Thinly slice the onion and soak in water ahead of time. Cut the crown daisy into 4-5cm lengths, and mince the garlic. 3. Trim the base off the shiitake mushrooms, slice 2mm thick, and sauté in a hot pan with 1t sesame oil; once cooked, add 1t tsuyu for aroma. 4. Heat a pan with 1t sesame oil and sear the scallop meat on both sides. 5. In a mixing bowl, combine the onion, crown daisy, shiitake, and scallop meat. 6. Add 2t sesame oil and 2t tsuyu to the bowl from step 5, mix evenly, and plate. Inspired by @yumi_enjoy_life #breakfast #recipe #miraclemorning #scallop #crowndaisy

Inspired by @yumi_enjoy_life