Simmered Japanese butterbur Fuki
The edible part of this vegetable, looking like rhubarb, is the long green stem with hollow center.
Japanese butterbur (Petasites Japonicus) is called “fuki”, which is written “蕗” in Kanji literally “wayside grass”.
Although looking like rhuburb (Rheum rhabarbarum) they are different orders. Fuki is member of the same family with sunflower (Asteraceae) and it has the flavor like celery, but lighter.
<How to prepare>
- Place fuki on a cooking board, sprinkle salt (1 teaspoon), and roll them.
- Parboil them in boiling water for 3-5 minutes.
- Cool in cold water, and drain.
- Stripp away the fibrous outer veins, like strings on celery.
How beautiful is the prepared green!
<Let’s cook now>
- Cut prepared fuki (200g) into 4-5 cm.
- Pour dashi broth (1.5 cups), sake (2 tbs), mirin (2 tbs), and light soy sauce (1.5 tbs) into a sauce pan.
- Heat until it’s boiled. When boiled, put fuki and reduce the heat to low.
- Simmer for about 5 minutes.
- Turn off the heat and cool to room temperature.
Sprinkle shavings of dried bonito “Katsuo-bushi”, Itadakimasu!
is a long stem of Japanese butterbur (Petasites Japonicus). 蕗（ふき） literally “wayside grass” * “Fuki no to”, known as one of most popular sansai (mountain vegetable), is a flower bud of fuki.
is dried bonito (Katsuwonus pelamis). Shaved katsuo-bushi thinly is called “Kezuri-bushi”, “Hana-gatsuo”, or “Okaka”.