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Steam-fry Kale with Shio-koji

Fukkura-san brings out the rich flavors of the kale


Tagine-style donabe, "Fukkura-san" (large)


3 - 4 as part of a multi-course meal


    • 1 tablespoon extra virgin olive oil
    • 1 clove garlic, thinly-sliced
    • 1 bunch (about 12 oz/ 360 g) kale, tough stems and center ribs removed and leaves coarsely torn into bite-size pieces
    • 2 tablespoons water
    • 1 1/2 teaspoons shio-koji (can substitute with 1/2 teaspoon sea salt)
    • 1/4 teaspoon coarsely broken dry red pepper chile or red pepper flakes
    • freshly ground black pepper


      1. Heat olive oil in the skillet of "Fukkura-san" over medium heat. Add the garlic and sauté until fragrant (about 1 minute).
      2. Add the kale and gently toss in the oil. Pour in the water and cover with lid. Cook for 3 minutes or until the kale is crisp tender and most of the water is evaporated.
      3. Add the shio-koji, chile, and some black pepper and stir. Turn off the heat.

        About the measurements used in our recipes

        For rice measurement, traditional Japanese rice measurement is used.
        • 1 rice-cup = 3/4 US cup = 180 ml
        Other conversions (US to metric measures)
        • 1 cup = 240 ml1
        • inch (1") = 2.5 cm
        • 1 ounce (1 oz) = 30 ml