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
Ingredientsfor 2 people
-
- Butterbur (prepared)
- 60g
-
- Alcohol
- 2 tbsp
-
- Dark soy sauce
- 1 tablespoon
-
- Mirin
- 1/2 tbsp
-
- For dark soy sauce finish
- 1/2 tbsp
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