Learn the essential steps to prepare butterbur, a spring delicacy, for a delicious meal. This guide covers boiling techniques tailored to pot size, efficient peeling methods, salt rubbing (itazuri), and storage tips to minimize effort and maximize flavor. Discover the secrets to preparing butterbur with ease.
Ingredients
Main Ingredients (For 1 bunch)
- Butterbur (Water Shoots) 1 bunch
Seasonings
- Salt 1 heaping tbsp
Steps
- Prepare a frying pan or pot with a wide opening.
- Measure the length of the **butterbur** to match the size of the prepared pot.
- Trim the **butterbur** from the stem end according to the measured length. Discard the leafy parts.
- Sprinkle **1 heaping tbsp of salt** over the cut **butterbur** and rub it on a cutting board (itazuri).
- Rubbing with both hands while performing the itazuri will result in a vibrant color when boiled and make peeling easier. **[This is the key!]**
- Boil water in the frying pan and add the **butterbur** with the salt still on it.
- Boil for approximately 3 minutes for thin butterbur and 5 minutes for thick butterbur.
- Immediately transfer the boiled butterbur to an ice bath to rapidly cool.
- Peel the skin from both sides of the boiled butterbur.
- Use your fingernail to peel off about 3cm of skin in a circular motion.
- Gather the peeled skin and strip it off all the way to the end in one go.
- Peel the skin from the other side in the same manner.
- Place the peeled butterbur in water in a container and store in the refrigerator.
- If you change the water daily, it will keep for about 5 days.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。