Braised Butterbur Stems

Quick answer

A side dish of crunchy butterbur stems simmered in a soy sauce mixture until the savory flavor penetrates to the core.

The bitter vegetable and salty soy sauce pair together subtly.

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Heat

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

Prep

Drain the soaked stems, squeeze out the water, and cut them into 5cm pieces.
3

Control

Heat sesame oil in a pot and stir-fry the prepared stems over medium heat for 2 minutes.
4

Control

Add kelp broth, soy sauce, cooking syrup, and minced garlic, then simmer over low heat until the liquid reduces.
5

Control

Once the sauce is nearly reduced, sprinkle with chopped red chili pepper and sesame seeds, then mix gently.

The cues that matter most while cooking.

Key technique: Savory sauce soaked to the core
Finish cue: Once the sauce is nearly reduced, sprinkle with chopped red chili pepper and sesame seeds, then mix gently.