Fuki no nitsuke (coltsfoot in sake-flavored sauce) 89

Yield: 6 servings

Measure Ingredient
8 ounces Canned fuki (coltsfoot); cut
\N \N In half
1 cup Niban dashi
2 tablespoons Sugar
1 teaspoon Salt
2 tablespoons Sake (rice wine)

Combine the fuki, dashi, sugar, salt and sake in a 1 quart saucepan, stir together thoroughly and bring to a boil over high heat. Cook briskly for 5 minutes, then drain the fuki, and serve at room temperature as part of a Japanese meal.

Submitted By BARRY WEINSTEIN On 08-01-95

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