Simmered Ground Chicken and Japanese Butterbur

Simmered Ground Chicken and Japanese Butterbur

Seasoned for enjoyment of natural fuki/Japanese butterbur flavor.

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to soak fuki leaves is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

a dash

100 g (3.5 oz.)

1/2 Tbsp

1 & 1/2 Tbsp


  1. Boil the fuki leaves in plenty of salt-added water for 2 to 3 minutes, then place into cold water, drain and julienne lengthwise.
  2. While changing the water repeatedly, soak (1) for 10 minutes then squeeze out the moisture and loosen apart.
  3. Heat the sesame oil in a fry pan and saute (2) well. Add in the ground meat and ginger, cook until the meat is browned.
  4. Add in the soy sauce and mirin, then continue sauteing to boil down the cooking liquids.

Cooking Basics

Ginger - julienned

Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.


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