Japanese pronunciation: ふきのにつけ (fukinonitsuke)
| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Butterbur stalks simmered in dashi, soy sauce and mirin, keeping the scent of the hills.
Obtaining
Usage
What makes butterbur edible
Butterbur stalks are too harsh to eat as they come. This pot is what turns them into food, and any kind of butterbur stalk works the same way. Three empty bottles come back when the pot is done.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Soybeans
- Water Bottle
- Wheat
- Water Bottle
- Salt
- Bonito Flakes
- Dried Kelp
- Mirin Moromi
- Water Bottle
- Rawan Butterbur Stalk
- Dashi Bottle
- Shoyu Bottle
- Mirin Bottle
In the real world
Simmered fuki belongs to the Owari district of Aichi. The stalks are rolled in salt, blanched, peeled and cut short, then simmered under a drop lid in dashi, white soy sauce, sake and mirin and left to cool in their own broth. Butterbur has been eaten since the Heian period, and the dish appears in spring and autumn.
Differences in game
The blanched butterbur of the source has already been rolled in salt, parboiled and peeled, but those are steps of drawing out harshness and preparation, so they fold into the one simmer. White soy sauce is carried by ordinary soy sauce, and no sake is used. The drop lid and the cooling in the broth are carried by the length of the simmer.
References and sources
- Fuki no Nitsuke — Our Regional Cuisines — Recorded as a dish of the Owari district — roll butterbur in salt, blanch and peel it, cut it short and simmer it in dashi, white soy sauce, sake and mirin, then let it cool.