Fuki Kinpira (Braised 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 butterbur on a cutting board and cut off both ends.
2. Cut the butterbur in half lengthwise.
3. Put salt on it.
4. Roll the butterbur back and forth with your palms. This process is called “itazuri.” (This process helps to maintain the beautiful green color of the butterbur and makes it easier to peel.)
5. Place the butterbur in boiling water and boil for 3-5 minutes.
6. Immerse the boiled butterbur in ice water to cool.
7. Pinch and peel the thin skin on the surface of the butterbar with your fingertips.
8. Cut the butterbur into 5cm lengths.
9. Heat sesame oil in a frying pan and fry the chili pepper and butterbur.
10. Add soy sauce, sugar, mirin, sake, and water and fry until the moisture evaporates.