Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, how to get rid of the astringency of warabi (bracken fern) with baking soda. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Warabi/bracken is a type of fern, and the starch comes from the rhizomes (underground stem). The hard part is getting the main ingredient - warabi/bracken starch. Most likely typical Asian grocery stores won't carry it Granulated Sugar: The ratio of warabi mochiko and sugar ratio is usually equal.
How to Get Rid of the Astringency of Warabi (Bracken Fern) with Baking Soda is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. How to Get Rid of the Astringency of Warabi (Bracken Fern) with Baking Soda is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have how to get rid of the astringency of warabi (bracken fern) with baking soda using 3 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make How to Get Rid of the Astringency of Warabi (Bracken Fern) with Baking Soda:
- Make ready 1 Warabi (bracken fern)
- Prepare 1 Baking soda
- Make ready 1 Boiling water
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Instructions to make How to Get Rid of the Astringency of Warabi (Bracken Fern) with Baking Soda:
- Wash the bracken fern thoroughly and trim off 1-2 cm of the stems (I often find the cut surface of store-bought fresh bracken fern stems to be blackened by the astringency).
- Sprinkle baking soda on a plate, hold the tips of the bracken fern, and dunk the stems into the baking soda (the stems will be sticky, so the baking soda should easily stick).
- Put the bracken fern into a bowl large enough to contain them, sprinkle on a pinch of baking soda, and pour boiling water over them until they are immersed (bubbles should form from the stems).
- Cover with a plate so that the bracken fern will not float to the top and let sit overnight to remove the astringency.
- This is what they should look like the following day (after about 8 hours). The astringency should be removed from the bracken fern and the color of the water should be dark green.
- Rinse the bracken fern and soak it in fresh clean water. If the water still becomes cloudy, drain and refresh the water until it becomes clear.
- Since the bracken fern is not boiled, if you are making ohitashi (blanched vegetables with soy sauce or something similar), blanch it before using. The bracken fern will keep for 4 to 5 days, as long as you refresh the water everyday and store it in the refrigerator.
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