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


Fuki no okakani / Japanese butterbur in light broth with bonito flakes

A quick makeover of Japanese butterbur in a subtly sweet light broth. Bonito flakes give an instant boost.


Handful fuki and broth from fuki no sattoni (quick-simmered Japanese butterbur in light broth)
Tiny handful (1-2 tbsp) katsuobushi bonito flakes


In a pot, put fuki and some broth, and heat up.


When hot (or liquid is reduced somewhat, up to half, if the broth tastes really weak), add bonito flakes, and mix.

  • Small bonito flakes, which often come in 3-5 g g packs, are a good choice (large pieces of hanakatsuo for dashi would taste quite strong).

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