Simmered Japanese butterbur Fuki

The edible part of this vegetable, looking like rhubarb, is the long green stem with hollow center.

Fuki, Petasites japonicusJapanese butterbur (Petasites Japonicus) is called “fuki”, which is written “” 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.

 

Greeny white veins, not pink or red
Stem with hollow center
Leaves also eaten
Fuki, Petasites japonicus
Fuki, Petasites japonicus
Fuki, Petasites japonicus
Fuki is often served in simmered dishes, but it needs preparation to remove its harshness before being used.

 

<How to prepare>

  1. Place fuki on a cooking board, sprinkle salt (1 teaspoon), and roll them.
  2. Parboil them in boiling water for 3-5 minutes.
  3. Cool in cold water, and drain.
  4. Stripp away the fibrous outer veins, like strings on celery.
Cooking of Simmered Petasites Japonicus "Fuki"
Cooking of Simmered Petasites Japonicus "Fuki"
Cooking of Simmered Petasites Japonicus "Fuki"
Cooking of Simmered Petasites Japonicus "Fuki"

How beautiful is the prepared green!
Cooking of Simmered Petasites Japonicus "Fuki"

 

Cooking of Simmered Petasites Japonicus "Fuki"
Cooking of Simmered Petasites Japonicus "Fuki"
Cooking of Simmered Petasites Japonicus "Fuki"

<Let’s cook now>

  1. Cut prepared fuki (200g) into 4-5 cm.
  2. Pour dashi broth (1.5 cups), sake (2 tbs), mirin (2 tbs), and light soy sauce (1.5 tbs) into a sauce pan.
  3. Heat until it’s boiled. When boiled, put fuki and reduce the heat to low.
  4. Simmer for about 5 minutes.
  5. Turn off the heat and cool to room temperature.

 

Sprinkle shavings of dried bonito “Katsuo-bushi”, Itadakimasu!

Simmered Petasites Japonicus "Fuki"

・Fuki
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.
・Katsuo-bushi
is dried bonito (Katsuwonus pelamis).  Shaved katsuo-bushi thinly is called “Kezuri-bushi”, “Hana-gatsuo”, or “Okaka”.