Fuki to satsumaage no nimono / Japanese butterbur and deep-fried fishcakes in broth

This is a reduced-sodium version of previously posted fuki to kamaboko no nimono (Japanese butterbur and fishcakes in broth). The process is pretty much the same, other than soaking fishcakes in boiling water to desalinate them in advance. Seasonings are tweaked a bit -- sweet elements (sake and mirin) and the salty ingredient (soy sauce) are both reduced while adding a tiny amount of rice vinegar. The result? It is just as tasty as the older version.

1/2 of recipe:
68 calories; 5.2 g protein; 1.4 g fat; 7.2 g carbohydrate; 6.6 g net carbs; 99 mg sodium; 8 mg cholesterol; 0.6 g fiber; 189 mg potassium

Hotate-shinjo to endomame no surinagashi / green pea soup with fish and scallop dumplings

Plump green peas in season make a cheerful chartreuse soup. While the soup is very pleasant by itself, fish and scallop dumplings broaden the spectrum of gentle taste.  Juicy and crispy fuki stalks work as a nice counter-punch in this small soup.

121 calories (1/2 of recipe); 12.0 g protein; 0.7 g fat; 14.6 g carbohydrate; 12.3 g net carbs; 298 mg sodium; 27 mg cholesterol; 2.3 g fiber

Fuki to ebi no ohitashi / Japanese butterbur and shrimp marinated in light broth

Colorful coon shrimp (small spot shrimp), a local specialty, paired with fuki Japanese butterbur from our garden. Cooked coon shrimp we bought the other day happened to be inexcusably salty. After wondering if we should just throw them away, I decided to do an experiment, marinating them in lightly seasoned dashi to get rid of excess sodium while flavoring at the same time, a technique that works like magic with smoked salmon. And yes, the rescue effort was a delicious success.

32 calories (1/2 of recipe); 4.8 g protein; 0.1 g fat; 2.0 g carbohydrate; 1.5 g net carbs; 145 mg sodium; 38 mg cholesterol; 0.5 g fiber

Fuki to atsuage no nimono (genen) / Japanese butterbur and deep-fried tofu in light broth (reduced-sodium version)

This is a reduced-sodium version of a past fuki and atsuage recipe. The original recipe already tasted soft and hit the spot for me, and I cut the amount of soy sauce by only 25% of the original version while adjusting most of the other seasonings and adding a tiny amount of rice vinegar to maintain the flavor. As with the original recipe, this dish, especially atsuage, would taste bland immediately after cooking or cooling only for 1 hour; making this hours ahead or a day in advance ensures maximum flavor.

104 calories (1/2 of recipe); 6.7 g protein; 6.6 g fat; 3.2 g carbohydrate; 2.3 g net carbs; 95 mg sodium (with 50% reduced-sodium soy sauce); 0 mg cholesterol; 0.9 g fiber

Fuki no ha to jako no mazegohan / steamed rice with Japanese butterbur leaves and dried young sardines

A distinctive rice dish on the bitter end of the spectrum for adults (and kids who have acquired the taste). The bitterness in this rice dish offers another dimension to the meal while masking the lower sodium content that you might otherwise notice.

1/2 of recipe with 150 g steamed rice:
288 calories; 5.0 g protein; 2.6 g fat; 57.7 g carbohydrate; 57.1 g net carbs; 84 mg sodium (with 50% reduced-sodium soy sauce; 163 mg with regular soy sauce); 11 mg cholesterol; 0.6 g fiber

Fuki no shiroppu-ni / candied Japanese butterbur

A great companion for tea time! Sweet yet faintly bitter butterbur makes you come back for more.

Fuki no gomani / Japanese butterbur in sesame-flavored broth

Fuki's mild bitterness is softened by tahini sesame paste, making the juicy stalks a delightful companion for your meal and drinks. Delicious hot or at room temperature. Adjust the amount of tahini to make the dish lighter or richer.

1/2 of recipe:
59 calories; 2.2 g protein; 2.4 g fat; 5.9 g carbohydrate; 4.8 g net carbs; 112 mg sodium (with 50% reduced-sodium soy sauce; about 200 mg with regular soy sauce); 0 mg cholesterol; 1.1 g fiber

Fuki to tofu no akadashi / red miso soup with Japanese butterbur and tofu

This miso soup lets you enjoy the distinctive aroma of fuki. The addition of smooth kinugoshi soft tofu offers a pleasant contrast in textures.

1/2 of recipe:
49 calories; 4.0 g protein; 1.9 g fat; 3.6 g carbohydrate; 2.8 g net carbs;  254 mg sodium; 0 mg cholesterol; 0.8 g fiber

Fuki to gyuniku no Kankoku-fu nimono / braised Japanese butterbur and beef, Korean style

A small amount garlic and sesame seeds in the beef marinade add a Korean touch to this common pairing of fuki Japanese butterbur and beef. Serrano pepper becomes quite mild after simmering, so use more if you prefer something spicy. Adapted from "Bejikorian [Veggie-Korean]" by Jeon Kyonghwa.

1/2 of recipe:
141 calories; 12.2 g protein; 6.7 g fat; 5.9 g carbohydrate; 4.7 g net carbs; 196 mg sodium (with 50% reduced-sodium soy sauce & shoyukoji made with 50% reduced-sodium soy sauce, 354 mg with regular soy sauce and shoyukoji made with regular soy sauce); 35 mg cholesterol; 1.2 g fiber

Fuki to atsuage no nimono / Japanese butterbur and deep-fried tofu in light broth

Here is a dish that makes me wonder how atsuage can taste so soft and good... It absorbs the flavors of both broth and accompanying ingredients (fuki, in this case) over time, and releases them in your mouth as you bite in.

Fuki no mazegohan / rice mixed with Japanese butterbur

A variation to enjoy fuki cooked in broth. Cut into small pieces, fuki gives a succulent soft crunch to lightly salted sweet rice.

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.

Fuki no sattoni / quick-simmered Japanese butterbur in light broth

This fuki dish has a weak flavor at first, and it is a good way to keep cooked fuki for a few days. Fuki slowly absorbs flavor and takes on a full-bodied taste after two days. In the meantime, prepared fuki can be used for a number of dishes.

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