Steps

1. Clean any discolored parts and outer leaves from the butterbur.
   🕒 01:00
2. Finely chop the cleaned butterbur.
   🕒 01:24
3. Deep-fry the chopped butterbur in oil at 180°C (350°F). [The Key!] Slowly cook at around 170°C (340°F), aiming for a crispy texture as if drawing out the moisture.
   🕒 01:52
4. Once the butterbur has a good color, remove it from the oil and spread on paper towels to achieve a crisp finish.
   🕒 03:24
5. Add a small amount of Extra Virgin Olive Oil to a frying pan and sauté the Sakura Shrimp (100g), coating them in oil. [The Key!] Shellfish release more aroma when sautéed. If using dried sakura shrimp, toasting them in the pan first will further enhance their fragrance.
   🕒 03:50
6. Start boiling the pasta in a separate pot.
   🕒 06:24
7. In the same pan where the sakura shrimp were sautéed, add a little more Extra Virgin Olive Oil to the side, add the minced garlic (a pinch), and sauté until fragrant.
   🕒 06:33
8. After quickly cooking the garlic, add the thinly sliced red chili pepper (a pinch) if desired, and sauté briefly to release its aroma.
   🕒 06:56
9. Add some pasta cooking water to the frying pan to create the sauce.
   🕒 07:16
10. Add the slightly undercooked Spaghetti (160g) to the pan and cook while tossing with the sauce. Add more pasta water as needed to infuse the pasta with flavor.
    🕒 07:56
11. Finish by drizzling in Extra Virgin Olive Oil and mixing lightly.
    🕒 08:59
12. Plate the pasta and generously top with the sautéed sakura shrimp.
    🕒 09:11
13. Garnish with the deep-fried butterbur and it's ready!
    🕒 09:32