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Fuki no nimono
蕗の煮物 (fuki no nimono): spring butterbur stalks simmered gently in dashi with a little soy
Fuki, giant butterbur, is one of the wild spring vegetables Japanese families look forward to each April, especially in the mountain prefectures of Akita and Tohoku, where the stalks grow taller than a child. Simmered lightly in dashi, the pale green stalks keep a gentle crunch and a fresh, slightly bitter flavour, and they are served cold as a small dish with rice and miso soup. Suitable as part of a balanced diet: it is very high in fibre and low in starch. About 35 kcal and 4 g carbohydrate per portion. The sugar is optional, or use a sweetener. The usual mistake is skipping the salt rub and blanch before peeling: unpeeled fuki is stringy and harsh. For a vegetarian version, use kombu dashi. Chef's tip: cool the stalks in the broth in a bowl set over ice; they keep their bright green colour.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz fuki (butterbur) stalksleaves removed
- 1 tbsp coarse saltfor rubbing
- 1 ¼ cups dashi (kombu and bonito stock)
- 1 tbsp light soy sauce
- 1 tsp sugar (or sweetener)optional
- ⅛ oz dried bonito flakes (optional)to garnish
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Method
0/5 doneStep 1: Cut the 14 oz fuki (butterbur) stalks to fit your widest pan. Roll the stalks on a board with the 1 tbsp coarse salt, pressing hard, for 1 minute (itazuri); this keeps the colour bright.
3 minStep 2: Drop them, salt and all, into boiling water and blanch for 3–4 minutes until they just bend. Plunge into cold water.
5 minStep 3: Peel each stalk: lift the fibrous skin at one end with your nail and pull it down the whole length. Cut into 4 cm lengths.
10 minStep 4: Bring the 1 ¼ cups dashi (kombu and bonito stock), 1 tbsp light soy sauce and 1 tsp sugar (or sweetener) to a simmer, add the fuki and cook gently for 3 minutes; it should still have a slight bite.
4 minStep 5: Pour into a bowl and cool quickly over iced water, then chill. Serve cold in a little broth, topped with ⅛ oz dried bonito flakes if you like.
10 min
Nutrition per serving
- Calories
- 35 kcal
- Protein
- 2 g
- Carbs
- 4 g
- Fat
- 0 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fuki no nimono take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of light soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of sugar (or sweetener)?
- Caster sugar, same amount.
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