Stewed butterbur leaves | フキの佃煮

Instructions

1. [ Preparing the Butterbur | フキの下準備 ]
2. Wash the butterbur leaves well with cold water. | フキの葉はよく洗います。
3. Boil the butterbur in baking soda added boiling water for about 1~2 minutes. Drain the hot water and soak the butterbur stems in water overnight, occasionally replacing it with fresh water. | フキは1~2分茹でます。水に浸け粗熱を取り、一晩水につけてアク抜きをします。時々水を取り替えます。
4. [ Cooking | フキの佃煮 ]
5. Chop the butterbur leaves. Combine the sake, mirin and soy sauce in a stewing pan, bringing it to boil and let the (sake) alcohol evaporate. Add the butterbur leaves and stew until the butterbur is not watery, but not quite dry, adding the sanshou peppers at some point. Stew at low~medium heat, adjusting the taste with sugar or more soy sauce if necessary. | フキの葉は細かく刻みます。調味料（酒、みりん、醤油）を鍋に入れて煮立て、フキの葉をいれて落とし蓋をして煮ます。途中で山椒の実を入れ、汁っけがなくなるまで煮ます。味は好みで調整してください。
6. Can be preserved refrigerated for approx. 1 week | 冷蔵庫で１週間ばかり保存がききます。

• Course : Light Food | 軽食
• Recipe Type : Preserves|保存食Side Dish｜お惣菜（おかず）Vegetable|野菜
• Ingredient : Vegetable | 野菜