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Fuki (Japanese butterbur) with sesame sauce


Fuki, sesame paste, sugar, salt, sake, vinegar, dashi stock




  • Sprinkle salt on fuki and rub it lightly, put it into boiling salt water.
  • Cook well, then put it into cold water (when it is not cooked well, it becomes black)
  • Peel the skin of fuki from the bottom (thick side) to top.
  • Cut it in 4 – 5 cm size.
  • Cut 4. lengthways to make it thin.
  • Boil lightly with dashi stock, sugar, salt and sake.
  • Mix sesame paste, sugar, a little bit of sake, vinegar using a whisk until it becomes sticky.
  • Serve 6. with sauce (7.).




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