Simmered Ground Chicken and Japanese Butterbur
Seasoned for enjoyment of natural fuki/Japanese butterbur flavor.
10 minutes+
80kcal
0.4g
- Nutrition facts are for one serving.
- Time to soak fuki leaves is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Boil the fuki leaves in plenty of salt-added water for 2 to 3 minutes, then place into cold water, drain and julienne lengthwise.
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While changing the water repeatedly, soak (1) for 10 minutes then squeeze out the moisture and loosen apart.
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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.
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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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