Tsuwabuki no Abura-itame (Stir-Fried Leopard Plant Stems)

Quick answer

Total time: 55 min
Level: Medium
Servings: 5 servings
Ingredients: 7

About this dish

Tsuwabuki no abura-itame is a spring side dish from Miyazaki, Miyakonojo, and Nichinan, using the young stems of the evergreen leopard plant.

The fibrous outer skin is peeled away and the stems are soaked to draw out their harshness before being boiled in salted water until pliable. They are then fried thoroughly in a generous amount of oil, joined by strips of fried tofu, and seasoned with sugar and soy sauce until little liquid remains. Toasted sesame is scattered on only after the heat is turned off. The rich oil and sweet-savory seasoning soften the wild vegetable character of stems harvested mainly in March and April.

Ingredients (5 servings)

Ingredient	Amount	Unit
tsuwabuki stems	500	g
fried tofu or atsuage	1	piece
toasted sesame seeds	1	tbsp
sugar	2	tbsp
soy sauce	2	tbsp
cooking oil	3	tbsp
salt	1	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Control

Peel the tough outer skin and coarse fibers from the tsuwabuki stems and cut into 5 cm lengths.

Soak in cold water for 20 to 30 minutes, changing the water once to reduce harshness.
2

Season

Bring plenty of water to a boil in a large pot and add half the salt.

Boil the tsuwabuki for 5 to 8 minutes, until thick stems bend without snapping, then drain thoroughly.
3

Prep

Cut the fried tofu or atsuage into strips about 4 cm long and 5 mm wide.

If using atsuage, keep the thickness near 5 mm as well.
4

Control

Heat the cooking oil in a wide pan over medium heat and fry the boiled tsuwabuki for about 5 minutes.

Once evenly coated, add the tofu, sugar, soy sauce, and remaining salt and cook 4 to 5 minutes more, until almost no liquid remains.
5

Season

When the seasoning has soaked into the stems and the pan is nearly dry, turn off the heat.

Rub the toasted sesame lightly between your fingers to release its aroma, scatter it over the dish, and mix.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Peeled tsuwabuki stems are soaked to remove harshness.
Finish cue: When the seasoning has soaked into the stems and the pan is nearly dry, turn off the heat.
Avoid this: Skin and coarse fibers remain tough after boiling.