When it is getting warm in early spring, japanese butterbur grows on banks with plenty of water.
This time, I introduce 4 spring easy recipes using japanese butterbur.
We will also introduce recipes for preserved food that can be enjoyed in the freezer for a long time.
4 Recipes Using japanese butterbur
This time, I introduce the following recipes.
- Japanese Butterbur Tempura
- Rice with Japanese Butterbur
- Peperoncino Pasta with Japanese Butterbur
- Miso with Japanese Butterbur
Recipe 1. Japanese Butterbur Tempura
Tempura is the representative dish of japanese butterbur. If you take a bite, you can feel the spring from inside of tempra, and you will be in a blissful moment.
japanese butterbur has a strong bitterness, so it is a food that needs to be cooked while removing the bitterness.
Actually it is a very suitable cooking method for japanese butterbur.
Ingredients for Japanese Butterbur Tempura
How to make Japanese Butterbur Tempura
① Roughly wash the japanese butterbur with water, and then remove dirty outer leaves. If the buds are closed, open them a little to make it easier to cook well.
② Slice the burdock diagonally and soak it in water for about 3 minutes.
③ Cut the chikuwa and shiitake mushrooms into bite-sized pieces.
④ Combine tempura flour and water.
⑤ Completed by frying in 180 degree oil. japanese butterbur is more delicious and fluffy when it is deep-fried.
Recipe 2. Exquisite richness and bitterness! Japanese Butterbur rice
It may be surprising to combine bitter foods with rice, but if you cook it with rice, the scent of spring come along with the steam, and the moderate bitterness stays on.
Ingredients for Japanese Butterbur Gohan
|50g (about 6 or 7 pieces)
|Japanese dashi (granules)
How to make Japanese Butterbur Gohan
① Cook the rice with the amount of water including the amount of 〇.
② Wash the japanese butterbur with water to remove the dirty leaves. Boil in boiling water for about 1 minute, remove the scum, and rinse with cold water.
③Chop it finely and fry it in sesame oil with a pinch of salt.
If you cook it quickly, you can keep beautiful green color.
③ After the rice is cooked, let it steam for about 5 minutes, then add ② and sprinkle with toasted sesame seeds to complete.
Recipe 3. Excellent flavor with olive oil! Butterbur Peperoncino
Japanese butterbur is go well with oil because you can removed bitterness, so it is also excellent with peperoncino using olive oil.
When paired with strong-bodied ingredients such as garlic and bacon, the bitterness brings the overall flavor together and creates a very good balance.
It goes well with cheese at the end.
Ingredients for Japanese Butterbur Peperoncino
|3 or 4 glasses
How to make Japanese Butterbur Peperoncino
①Wash the japanese butterbur with water and remove the dirty leaves around it. Boil in boiling water for about 1 minute to remove scum, cool in cold water, and cut into small pieces.
② Mince the garlic and cut the bacon into strips.
③ Add olive oil, minced garlic, and chopped red pepper to a heated frying pan and fry until fragrant.
④ Add bacon and butterbur sprouts and fry.
⑤ Boil the pasta for the indicated time. Add the boiling water and the frying pan from Step 4 on the way.
⑥ Add the boiled pasta to the frying pan of ④ and mix well to complete.
Recipe 4. Perfect for long-term storage! Bake Miso
japanese butterbur can be harvested in large quantities during the harvest season, but since it takes off quickly and the scent is easily lost, you may end up eating it in a hurry.
Bakke miso can be stored in the freezer for about a year if it is divided into small portions and frozen.
Perfect for long-term storage! Ingredients for bakke miso
|100g (about 10 pieces)
Perfect for long-term storage! How to make bakke miso
①Wash the japanese butterbur with water and remove the dirty leaves around it.
② Combine all the seasonings 〇.
③ Put oil in a frying pan and heat it over with low temperature.
④ Chop the japanese butterbur finely and quickly put them in the frying pan one by one and fry.
The chopped japanese butterbur will oxidize and turn black, so frying it quickly in oil will make it look more colorful!
⑤Fry for 2 to 3 minutes and when it becomes tender, add the seasoning from ② and fry for about 3 minutes to evaporate the moisture.
If you want to freeze it, let it cool and then wrap it in saran wrap and freeze it.
japanese butterbur is characterized by its unique bitterness, but it has a wonderful freshness and aroma, and you can find unexpected discoveries when you combine it with various dishes.
There are two ways to get rid of the scum: frying them in oil or boiling them in boiling water for about 1 minute.