Yield: 6 servings
|8 ounces||Canned fuki (coltsfoot); cut|
|\N \N||In half|
|1 cup||Niban dashi|
|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