Fuki (Japanese Butterbur) Tsukemono Recipes

kumo
Bento-ing from: › Michigan › USA
Joined: 1 Mar 2011
User offline. Last seen 3 years 31 weeks ago.

Hi!

I grow fuki (Japanese Butterbur) and have been hunting for recipes that don't call for it canned. I have found a few sites that explain how to prepare it for cooking - salting, boiling, peeling the stalks, etc. - but very few recipes, and no fresh tsukemono/pickle recipes for the stalks, the leaves, or the flower buds/stalks. Do you have, or know where I can find, any?

It is just starting to poke up through the snow so I should have some of the flower stalks soon, with leaf stalks and leaves shortly after that. I planted one root a couple of years ago, and this is the first year there will be enough to harvest.

Thank you so much for two great sites, a great book, and your assistance!

Kumo

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.
maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 4 days 1 hour ago.
Re: Fuki (Japanese Butterbur) Tsukemono Recipes

You are very lucky to have butterbur available. I haven't had it ages, but the standard ways to prepare it are either to deep fry it as tempura, which is delicious, or to blanch it and then either cook it in the standard dashi/mirin or sake/soy sauce/sugar liquid. Another way it's often used is blanched, squeezed out, chopped up and mixed with other things in miso. My negimiso recipe can be adapted for this. Fuki needs to be blanched before processing further because as-is it can be quite bitter. Tempura does seem to counteract the bitterness a bit.

____________________________________

The Big Onigiri.

- Wherever you go, there you are. -

anon.
Re: Fuki (Japanese Butterbur) Tsukemono Recipes

Hello

I have a question, I just bought some fuki from the supermarket (stems only), and I was wondering if it is ok to eat them raw. I thought it was, because it looked like celery, but I wanted to make sure, so I checked the internet. This was one of the sites I stumbled upon. I'm a little surprised to learn that fuki can be very damaging if consumed raw. I'm a little confused now, so I thought I'd ask here to be sure.

Thanks

maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 4 days 1 hour ago.
Re: Fuki (Japanese Butterbur) Tsukemono Recipes

Raw fuki stems are very bitter and practically inedible (try nibbling on a tiny bit to find out!) I am not sure about damaging, but it could be bad for your digestion. Not to mention your palate.

anon.
Re: Fuki (Japanese Butterbur) Tsukemono Recipes
maki wrote:

Raw fuki stems are very bitter and practically inedible (try nibbling on a tiny bit to find out!) I am not sure about damaging, but it could be bad for your digestion. Not to mention your palate.

Hi, and thanks for answering.

Gee, just my luck. While doing grocery shopping today, I said to myself I'm going to try something new, and then I end up buying something I can't eat raw. Typical~

Chef Kat
Re: Fuki (Japanese Butterbur)

I have tons of fuki in my garden and it is NEVER eaten raw. We even saw somewhere online that it can be cancer causing! I cut off the leaves and peel it BEFORE cooking. I used to live in Hokkaido where it grows everywhere and my dear friend in Sapporo said that peeling it raw (rather than after boiling) is so much easier....and she's right! I boil the 2" cut stalks for 8 ish minutes and then saute them gently in any good oil NEVER use olive oil in Asian cuisine. Then I add a bit of water, USUKUCHI SHOYU (very important as regular shoyu is NEVER to be used in cooking), mirin, salt and a bit of honey. Also add strips of USU AGE (thin strip of fried tofu). All of these items can be easily found in an Asian market. The finished product can be stored for day in a Tupperware in the fridge. Yum!

Post new comment

The content of this field is kept private and will not be shown publicly.

New forum activity since your last visit

TitleAuthorAnswersLast Postsort icon
Sesame salad dressing Supertaster91 year 6 weeks ago
Authentic paella? maki101 year 7 weeks ago
IMPORTANT: If you have a blog on JustBento... maki21 year 10 weeks ago
Shiso - uses for this herb Loretta01 year 12 weeks ago
Fuki (Japanese Butterbur) Tsukemono Recipes kumo51 year 12 weeks ago