am not sure the proper English name but "Japanese butterbur" is what I got from the discionary. It's called Fuki in Japanese.
In my hometown Akita, Fuki is one of the seasonal vegetables that represent spring. When I find Fuki on the dinner table, I know the spring has come.
This dish is great as is as an appetizer or side dish to add to a a main meal or a bento item, as it lasts long and tastes good when cold.
Local fresh Fuki 1~2 lb, as much as you like :-)
Dried shiitake mushrooms soaked in water overnight 8 ~ 10 or any fresh mushrooms
Fried Bean Curd (abura age) - pour hot water over and rince the curd briefly. Cut it into 2 inch squares.
Red chili pods 3 ~4
Dashi (or you can use the water used to soak shiitake mushrooms)
1. Peel strings off the fuki stems by hand
2. Boil water in a deep pot and cook fuki or about 30 minutes. You can see the color of the water turn brown while cooking.
3. Strain fuki and soak them in fresh cold water (you can store teh cooked fuki in water for at least several days in the fridge)
4. Slice soaked shiitake mushrooms, 1/4 inch thick
5. Cut Fuki into 1.5 inch long pieces