VEGETABLEAWORLD COOKING RECIPE 
STEWED JAPNESE BUTTERBUR ("Fuki no nimono")
Schedule time
40 minutes
Origin
Japanese dish
Recommended time to eat
Lunch or dinner
Recommended for
Steamed rice
Accompanied drink
Rice wine, Beer, White wine, Whisky.
Composition, Boiled Japanese butterbur (Per 100g or 3.5 oz.)
Energy 10Kcal, Water 95.7%, Protein 0.4%, Fat 0.0%, Carbohydrates 1.7%, Faiver 0.7%, Ash 0.5%, Calcium 42mg, Phosphorus 19mg, Iron 0.1mg, Sodium 27mg, Potassium 290mg, Retinal -mg, Carotene 47micron, Retinal Potency 26IU, Thiamin 0.0mg, Riboflavin 0.02mg, Niacin 0.1mg, Ascorbic acid 1mg.
Composition was calculated based on the "Japanese Standard Tables of Food Composition".
Message from the Chef
The special food in May to June, May to June which the Japanese butterbur grows into, It is bitter a little.
Ingredients (5 portions)
900Kg or 2 Lbs. of Japanese butterbur (Refuse 20-30%,see photo)
30g or 2 tbsp. of liquid soy sauce
200g or 1 cup of bonito stock or instant bonito stock, see seafood stock.
1130g or 2 lbs. 10 oz. in total (900g or 2 lbs. in yield)
Directions
1. Peels skin of the Japanese butterbur.
2. Boils Japanese buttrbur 4 minutes with water.
3. Put Japanese butterbur the pan.
4. Add bonito stock (or instant bonito stock) and liquid soy sauce
5. Boils for about 10 minutes.
Photos
Top left: Fresh Japanese butterbur, Top right: Liquid soy sauce,see Soy sauce direction.
10 Jun. 2000