🍱 Gonbachi no Abura-itame (Fried ‘Gonbachi’ Wild Vegetable)

‘Gonbachi' is officially called ‘Itadori' and a Polygonaceae plant, and is a kind of wild vegetables grown in mountains in spring. It is found at sunny banks or riverbed, or remains of collapsed banks, and prevailed throughout in Japan. The consumption of ‘gonbachi' is high in Wakayama Prefecture. It is also called ‘Sukampo' or ‘Suppon' in some areas. When you break thick, well-grown young stem from its root, you can hear popping sound. There are many ways to cook depending on the areas or families, like frying, simmering, marinating or making preservative food. It goes well with oil, and you can enjoy crunchy texture and slight sourness once you fried it.