Japanese Butterbur and Pork Rolls

Japanese Butterbur and Pork Rolls

Slowly stewed ingredients of all different textures.

Cooking time
25 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

12 pieces


a dash

a dash


1 tbsp


  1. Cut the Japanese butterburs into 15 cm (6 in) lengths. Lightly cover in salt and roll back and forth on a cutting board with both hands. Boil, cool with water, peel, and season with soy sauce. Remove the salt from the wakame and cut into large, bite size pieces.
  2. Spread open 3 pieces of pork as a set. Lightly cover in starch and place 1/4 of the wake on top and 1/4 of the butterbur on top of that as the center. Tightly roll away from you and fasten with a toothpick. Do the same with the remaining, forming 4 rolls in total.
  3. Bring 1/2 cup of water and (A) to a boil in a pot, making sure to mix well. Simmer the pork rolls for 10-12 minutes.
  4. Remove, cut into edible size lengths, serve on a large plate and pour on any remaining sauce for additional flavoring.

Cooking Basics

Fuki/Japanese butterbur - rolling in salt

Place the fuki on a cutting board, sprinkle on some salt, and roll the fuki back and forth with your palms. Use about 2 Tbsp of salt per 4 to 5 stalks. Rolling in salt will make the color more vivid and the skin easier to peel.

Fuki/Japanese butterbur - peeling the skin

Boil, soak in cold water, and then peel off the thin layer of skin. If you peel back several strips about 3 cm (1.2 in.) long and then gather these together and pull off the skin all at once, the peel can be efficiently removed without ripping half way through.


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