Charabuki
This dish uses the fragrant soy sauce to infuse the butterbur sprouts without adding any dashi. Please eat as soon as possible as the butterbur sprouts will turn brown when heated
How to make it
1
Cut the prepared butterbur into 2cm wide pieces
2
Heat sake, dark soy sauce, and mirin in a pot and add the chopped butterbur
3
Stir-fry to evaporate the alcohol from the sake, then add some more dark soy sauce to finish and add the aroma
Ingredients for 2 people
-
- Butterbur (prepared)
- 60g
-
- Alcohol
- 2 tbsp
-
- Dark soy sauce
- 1 tablespoon
-
- Mirin
- 1/2 tbsp
-
- For finishing dark soy sauce
- 1/2 tbsp
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
