Fuki no shiroppu-ni /candied Japanese butterbur
A great companion for tea time! Sweet yet faintly bitter butterbur makes you come back for more.
<Ingredients>
Several stalks fuki Japanese butterbur (prep-boiled, 124 g in photo)
For syrup
60 g sugar
30 cc water
1 tsp Grand Marnier (optional)
1/8-1/4 tsp aoyose chlorophyl (extracted from spinach)
1/2 tbsp sugar (for sprinkling for a light coating as the final step)
<Directions>
1.
Diagonally slice fuki.
2.
In a pot, put water and sugar, and bring to boil.
3.
Add fuki and aoyose chlorophyl, and simmer on medium low heat for 10 minutes.
4.
Remove from heat, add Grand Marnier, and let cool.
5.
Remove fuki from syrup, place on parchment paper in a single layer, and dry for 2-3 days.
Flip once or twice while drying.
6.
Sprinkle sugar, and lightly coat fuki surface.
Keep in airtight container.
<Notes>
<Ingredients>
For syrup
60 g sugar
30 cc water
1 tsp Grand Marnier (optional)
1/8-1/4 tsp aoyose chlorophyl (extracted from spinach)
1/2 tbsp sugar (for sprinkling for a light coating as the final step)
<Directions>
1.
Diagonally slice fuki.
2.
In a pot, put water and sugar, and bring to boil.
3.
Add fuki and aoyose chlorophyl, and simmer on medium low heat for 10 minutes.
4.
Remove from heat, add Grand Marnier, and let cool.
5.
Remove fuki from syrup, place on parchment paper in a single layer, and dry for 2-3 days.
6.
Sprinkle sugar, and lightly coat fuki surface.
Keep in airtight container.
<Notes>
- Fuki can simply be cut into sticks.
- When aoyose chlorophyl is not added, fuki has a somewhat brownish finish.
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