In the series of spring greens now is the time to talk about urui – うるい or hosta in English is not really a wild plant but rather something that grows freely in gardens. Their beautiful leaves and flowers are a nice ornament but what is most interesting is the leaves right after sprouting as they are edible and particularly delicious.
In Kanto area the season is much past for that and I don’t recall seeing any at the farmers market, and we don’t have any (yet) in our garden, however our friend K. in the Niigata mountains has plenty in her garden, so we left her with a huge bundle of freshly cut leaves.
After removing corollas and washing the leaves carefully they are ready to be prepared.
My favorite way of eating them to enjoy their fresh and crispy texture is to simply cut them in 4cm parts and cook them first in a little of olive oil while stirring, then add a bit of water and a few pink peppercorn and stop cooking when they are a vibrant green. Served as a side dish they are perfect.