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BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

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BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Fuki Ribbon Okazu

Wednesday, May 19th, 2010
This spring I was able to get my hands on some fuki (Bog Rhubarb). It's a spring-time vegetable that's been forgotten in Japanese cooking.

One of my grandmother's favorite mazegohan (mixed rice) dishes is fuki gohan (rice). The leaves are discarded for the dish so I decided to make a fuki ribbon okazu with it instead of tossing it. Fuki leaves are gigantic so I thought it'd be fun to cut them up in ribbons and cook them into a tsukudani type of okazu (side dish).

Ingredients:
12 fuki leaves or 1 cup of blanched and chopped fuki leaves. (You can substitute with spinach)
1/2 Tablespoon of sesame seed oil
1 Tablespoon of mirin
1/2 tablespoon + 1 teaspoon of soy sauce
1/2 tablespoon of sugar
1/8 teaspoon of dashi powder (optional)

The first step is preparing the fuki leaves for akunuki.

1) Boil a large pot of water and add a handful of ash or nuka (ground rice bran) if you have any. You can substitute with a tablespoon of salt.
2) Place a generous amount of salt over the leaves and press down lightly with the palm of your hands.
3) Place leaves into boiling water and stir the leaves around for 1 minute. You don't want to over cook them because they will lose their nice green color.
4) Drain the fuki and immediately transfer to a bowl of cold running water or ice water.
5) If you used ash or ground rice bran, make sure you wash them well. I find the best way is to hold them by the stem and swish them around under running water and repeat twice.
6) Sweeze the water out and chop them up so that you form long ribbons.
7) Heat up a pan and add the sesame seed oil.
8) Add the fuki and stir fry for about 1 minute.
9) Next, add the mirin, sugar, dashi powder and soy sauce. Try to add the soy sauce last because it tends to burn easily in a hot pan.
10) Stir fry for another minute until the fuki has absorbed some of the sauce.

Giant Fuki leaf
Fuki leaf on a plate

Salted fuki and press down lightly.
Salted Fuki leaves

Drop fuki in a boiling pot of water with ash or nuka for akunuki.(Substitute with salf if you don't have ash or nuka)
Fuki leaves into the pot

Wash off any ash or nuka by holding on to stem and swishing leaves in cold water.
Fuki leaves into an ice bath

Washing Fuki leaves

Squeeze out water.
Squeezed fuki leaves

Chopped up.
Chopped up Fuki leaves

Into the pan with sesame seed oil and seasoning.
Stir fry Fuki leaves

Check out these fuki ribbons!
Fuki Ribbons

tags: Aku  Fuki 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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