How long does it take to make Shungiku Microgreens Sukiyaki Bowl (30-Minute Japanese Hot Pot Dinner)?
This recipe takes approximately 30 min total.
30 min
· Serves 4
· Updated March 17, 2026
See what's ready right now for delivery or pickup. See the ready-now list →
Shungiku microgreens are best added fresh as a finishing ingredient. A simplified sukiyaki-style beef bowl with sweet soy broth, glass noodles, tofu, and shungiku microgreens added at the table.
This recipe takes approximately 30 min total.
Shungiku microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
What are you making? Get a reviewed pairing grounded in what ChefPax can actually supply.
12 oz thinly sliced beef (ribeye or chuck)
1 cup shungiku microgreens
2 oz glass noodles, soaked
4 oz firm tofu, sliced
4 shiitake mushrooms, stems removed
3 tbsp soy sauce
2 tbsp mirin
1 tbsp sake
1 tbsp sugar
1 cup dashi or beef broth
Combine soy sauce, mirin, sake, sugar, and broth in a shallow pot; bring to a simmer.
Add mushrooms and tofu; cook 5 minutes.
Add glass noodles and beef; cook until beef is just done, about 2–3 minutes.
Serve straight from the pot with rice; pile shungiku microgreens on top at the table.
Microgreens are young edible plants harvested shortly after germination. Published research reports that nutrient and phytochemical concentrations vary substantially by species, seed source, growing conditions, harvest stage, and storage, so crop-specific health claims should be interpreted cautiously.
• Microgreens have been studied as sources of vitamins, carotenoids, minerals, and other bioactive plant compounds.
moderate evidence• Nutrient composition cannot be assumed to be identical across microgreen varieties or production systems.
strong evidence• ChefPax presents this crop primarily for culinary flavor, texture, freshness, and menu variety rather than as a treatment or medical product.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017
3. Yield performance, mineral profile, and nitrate content in a selection of seventeen microgreen species — Frontiers in Plant Science, 2023
4. Specialty Greens Pack a Nutritional Punch — USDA Agricultural Research Service, 2014
Shungiku (chrysanthemum) microgreens tossed with a toasted sesame-soy dressing — the floral, slightly bitter greens pair perfectly with nutty sesame.
Classic dashi-based miso soup with silken tofu and shungiku microgreens stirred in off the heat for floral, bittersweet herbal notes.