Taught by Chef Wakiya! "Butterbur Paste," a spicy mala-flavored accompaniment for rice, made with "butterbur," a mountain vegetable that heralds the arrival of spring. It's the perfect match for freshly cooked rice, and also great for noodles and fried rice. It can be made ahead of time and will brighten up your daily meals.
Ingredients
Main Ingredients (Easy to make quantity)
- Butterbur 10-12 pieces
Seasonings
- [A] Cooking Sake (Rice Wine) 6 tbsp
- [A] Shaoxing Wine 1 tbsp
- [A] White Miso Paste 7-8 tbsp
- Sesame Oil (Taishoku) 6 tbsp
- Doubanjiang (Chili Bean Paste) 1 tsp
- Sugar 1-2 tbsp
- White Sesame Seeds 2 tsp
- Sichuan Peppercorns (Huasjiao) A pinch
Steps
- Roughly chop 10-12 butterbur pieces.
- Bring water to a boil in a pot, add the roughly chopped butterbur, and blanch for about 30 seconds.
- Drain the blanched butterbur in a colander and squeeze out the water thoroughly.
- Heat 6 tbsp of Sesame Oil (Taishoku) in a frying pan over low heat.
- In a bowl, combine 6 tbsp Cooking Sake (Rice Wine), 1 tbsp Shaoxing Wine, and 7-8 tbsp White Miso Paste. Mix well with a whisk.
- Add the squeezed butterbur to the warmed frying pan and stir-fry until coated with oil.
- Make a space in the center of the pan, add 1 tsp Doubanjiang (Chili Bean Paste), and stir-fry until fragrant.
- Add the prepared white miso mixture. Cook over medium-high heat, stirring occasionally, for 6-7 minutes until thickened.
- Taste and add 1-2 tbsp Sugar. Continue to cook until the moisture has evaporated and the mixture has thickened.
- Turn off the heat, add 2 tsp White Sesame Seeds and a pinch of Sichuan Peppercorns (Huasjiao), and mix well.
- Spread onto a plate to cool, then store in an airtight container in the refrigerator.
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