Simmered Edible Bracken “Warabi”
The vegetables of mountain help us to emerge from hibernation.
“Warabi” is a bracken (Pteridium aquilinum), which is one of most popular “Sansai” vegetables in spring.
“Sansai” means mountain vegetable. There are various kinds of sansai, for example “Tara no me” and “Udo” that I introduced before on this blog.
The harshness of warabi is stronger than the other sansai, so it has to be removed before being used sufficiently.
Young fronds and croziers. Life force of newborn has the harshness to protect oneself.
Generally to remove the harshness from warabi, it will be used baking soda.
(Put warabi into boiling water which is dissolved baking soda, then cool them and leave overnight.)
- Put water (1.5l), baking soda (6tbs), and salt (1tbs) in a sauce pan and stir them well.
- Place the sauce pan on a stove until boiling.
- Put warabi (200g) into a pan, then turn down the heat and cook 3-4 minutes.
- Immerse cooked warabi in cool water and leave for about half an hour.
Warabi ready to cook, beautiful purple and vivid green!!
Today I simmer warabi with “Atsuage (a deep fried tofu sliced thickly)” and “Chikuwa (a cylindrical fish sausage)” in soy-sauce based dashi broth.
a bracken (Pteridium aquilinum), which is one of most popular “Sansai” vegetables in spring. 蕨（わらび） literally “Pteridium aquilinum”
is a cylindrical fish sausage. 竹輪（ちくわ） literally “bamboo ring”
is a deep fried tofu sliced thickly. 厚揚げ（あつあげ） literally “thick fried”