Preparation of Butterbur

Butterburs (“fuki” in Japanese) are sold at supermarkets in spring. It has a nice smell and is often cooked with dashi soup or stir-fried. It should be boiled and remove strings. It can be stored soaked in water.

Ingredients
Butterbur　　　　300g
Salt　　　　　　15g
Water

How to cook
1. Wash butterburs and cut off tips of both sides. Cut into length same as the diameter of the pan that you are going to use to boil.
2. Place butterburs on a cutting board. Sprinkle salt and then roll butterburs with salts so that butterburs are covered and scrubbed with salt.
3. Boil butterburs for 3-5 minutes, depend on the thickness of the butterburs. Boil with salts on butterburs.
4. Drain and soak in cold water.
5. Remove strings. Tear from both sides. Cut into about 7cm length. Soak in water to store.