Braised Butterbur Stems
Quick answer
- Total time
- 105 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Butterbur stems are sharply bitter, so they are peeled, blanched and then soaked in cold water for a full hour; after that only a pleasant, faint bitterness remains.
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Braised slowly in kelp stock with soy sauce and a little syrup, the stems absorb the seasoning all the way through and come out salty-sweet with a glossy surface. Sliced red chili at the end adds more color than heat.
Ingredients
Instructions
- 1
Peel the fibrous skin from the stems, blanch them in boiling water for 5 minutes, then soak them in cold water for 1 hour.
- 2
Drain the soaked stems, squeeze out the water, and cut them into 5cm pieces.
- 3
Heat sesame oil in a pot and stir-fry the prepared stems over medium heat for 2 minutes.
- 4
Add kelp broth, soy sauce, cooking syrup, and minced garlic, then simmer over low heat until the liquid reduces.
- 5
Once the sauce is nearly reduced, sprinkle with chopped red chili pepper and sesame seeds, then mix gently.
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