Whole recipe (6 fuki no to butterbur buds):
26 calories; 1.2 g protein; 0 g fat; 5.7 g carbohydrate; 2.7g net carbs; 31 mg sodium; 0 mg cholesterol; 3.0 g fiber
1 fuki no to butterbur bud:
4 calories; 0.2 g protein; 0 g fat; 1.0 g carbohydrate; 0.5 g net carbs; 5 mg sodium; 0 mg cholesterol; 0.5 g fiber
1/2 tsp baking soda (to boil fuki no to; not in photo)
For amazu sweetened rice vinegar
4 tbsp rice vinegar
2 tbsp water
1 1/2 tbsp erythritol
4 drops liquid stevia
1/2 tsp shiokoji salted rice malt
Bring plenty of water to boil.
Add baking soda (the pot also contains a copper pipe joint; see Notes).
Remove discolored ends of fuki no to.
Put cut ends in water until ready to boil, as cut surfaces exposed to the air quickly discolor.
Transfer to cold water to stop cooking (preventing color deterioration).
Change water from time to time to achieve desired bitterness (soaking & changing water until it becomes clear minimizes bitterness).
Meanwhile, put all ingredients for amazu in a container, and heat up to dissolve erythritol.
Remove from heat, and cool.
When fuki no to's bitterness reaches desired level, gently squeeze out excess moisture, and put in amazu.
- If in a hurry, use 6 tbsp rice vinegar instead of 4 tbsp rice vinegar and 2 tbsp water (fuki no to still tastes better after marinating for a few hours).
- It keeps at least several days.
- Baking soda is added to enhance the green color. Copper works the same way to some degree. While copper pots are said to be the best to retain color when blanching mountain or wild vegetables, putting copper coins, wire or pipe pieces in a non-copper pot can mimic the function.
- If erythritol and stevia are not available, use 1 1/2 tbsp sugar.
- If shiokoji is not at hand, use 1/4 tsp or less salt.
- The above nutrition figures (other than sodium) are based on the assumption that 20% of amazu is absorbed by fuki no to. The sodium figure is based on measurement of the sodium content of amazu after fuki no to is consumed.