Fuki Kinpira (Stir fried Japanese butterbur in soy sauce)

Fuki kinpira (フキのきんぴら)

butterbur = fuki

Kinpira is a dish made by stir-frying vegetables and seasoning them with soy sauce, sugar, mirin, and sake.

Kinpira can be made with a variety of ingredients, not just fuki, but fuki kinpira is the best for spring.

In spring, the temperature difference is large, making it easy to get sick, and stress from changes in environment such as school and work tends to accumulate.

The bitterness of wild vegetables (sansai) such as butterbur, bracken (fiddlehead fern), and Japanese parsley is polyphenols such as tannins, which have antioxidant properties.

It is said that this has the effect of expelling toxins from the body.

The strong vitality of wild vegetables that have survived the harsh winter in nature gives people strength.

Some people dislike the unique bitterness and aroma of wild vegetables, but they can be delicious if properly prepared.

Baking soda is used to prepare butterbur varieties that have a strong bitter taste.

However, the butterbur varieties sold at supermarkets are not very bitter.

Therefore, they can be eaten by soaking them in water for a few hours or rubbing them with salt and then boiling them.

rolling in salt　=　itazuri

See also the recipes for bamboo shoot rice and sansai rice. 👇

NUTRITION FACTS

calories　Protein g Total fat g Total carbohydrates g Sodium g

INGREDIENTS of Fuki Kinpira (Stir fried Japanese butterbur in soy sauce)

• Fuki (butter bur) 120g
• salt 10g～15g
• sesame oil (3g)
• chili pepper 1 piece
• Soy sauce (10g)
• Sugar (3g)
• Mirin (4g)
• Sake (5g)
• Water (50g)

COOKING INSTRUCTIONS Fuki kinpira

1. Place the fuki on a cutting board, sprinkle on some salt, and roll the fuki back and forth with your palms. Rolling in salt will make the color more vivid and the skin easier to peel.
2. Boil, soak in cold water, and then peel off the thin layer of skin.
3. Cut the fuki into 5cm lengths.
4. Heat sesame oil in a frying pan and fry the chili peppers and fuki.
5. Add soy sauce, sugar, mirin, sake, and water and fry until most of the water has evaporated.