A taste of spring, 'Butterbur Miso' is an incredibly simple recipe that just involves chopping and stir-frying. This is the first installment of our 'Rice Thief' series, guaranteed to make your rice disappear. It keeps in the refrigerator for 2 weeks, making it perfect for meal prep. Enjoy the seasonal flavor in your own home.
Ingredients
Main Ingredients (Serves 4)
- Butterbur 8-10 pieces (approx. 80g)
- <b>Vegetable Oil</b> 1 to 1.5 tbsp
Seasonings
- [A] <b>Miso</b> 4 tbsp (approx. 75g)
- [A] <b>Mirin (Sweet Rice Wine)</b> 2 tbsp
- [A] <b>Sugar</b> 1 tsp
Steps
- Heat 1 to 1.5 tbsp of Vegetable Oil in a frying pan over low heat.
- In a bowl, combine 4 tbsp Miso, 2 tbsp Mirin (Sweet Rice Wine), and 1 tsp Sugar. Mix well to create the miso sauce.
- Trim the roots of the butterbur and remove any tough outer parts or damaged leaves.
- Slice the butterbur crosswise into 6-7mm thick pieces.
- Rotate the chopped butterbur 90 degrees and chop it even finer.
- Immediately add the chopped butterbur to the heated frying pan. [Key Tip!] Butterbur turns black quickly after being cut, so stir-fry it without delay.
- Increase the heat slightly and stir-fry for about 1-2 minutes until the butterbur is wilted all over.
- Once the butterbur is coated with oil and wilted, add all of the prepared miso sauce.
- Mix everything together evenly.
- Continue to heat for 3-4 minutes, allowing the moisture to evaporate. Reduce heat if oil splatters excessively.
- Turn off the heat and transfer the mixture from the frying pan to a storage container or bowl to cool down.
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