All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Fuki to kamaboko no nimono / Japanese butterbur and fishcakes in broth

2-3 stalks of fuki Japanese butterbur
2-3 kamaboko fishcakes

For broth
200 cc dashi
2 tbsp sake
1 tsp mirin
2 tsp usukuchi soy sauce


Prep boil and skin fuki.


Cut fuki into 5cm length.
Cut kamaboko into matching length.


In a pot, put ingredients for broth (dashi, sake, mirin, usukuchi soy sauce) and bring to boil.

Put fuki and cook for a few minutes (until broth starts to boil again).

Remove from pot and set aside.


Put kamaboko in broth, cook for few minutes, and remove from heat.

Put fuki back in pot.

Serve hot or cold.

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