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What You Need:
(To Serve: 6)
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8 ounces (about 9 pieces) canned fuki (coltsfoot) cut in half
1 cup niban dashi (page 3)
2 tablespoons sugar
1 teaspoon salt
2 tablespoons sake (rice wine)
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Translate this recipe:
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| How To Cook: |
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1. Combine the fuki, dashi, sugar, salt and sake in a 1-quart saucepan, stir together thoroughly and bring to a boil over high heat.
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2. Cook briskly for 5 minutes, then drain the fuki, and serve at room temperature as part of a Japanese dinner.
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