Simmered Japanese butterbur

Ingredients

• A bunch of Japanese Butterbur
• 1 2 / 3 cups (400ml) soup stock
• sake, mirin, salt, soy sauce

How to make:

1. Prepare big pot, and cut into Japanese Butterbur shorter than the diameter of the pot.
2. Japanese Butterbur Rub with salt on the cutting board.
3. Boil enough water (a copper pot is more better, Because Japanese Butterbur Become bright green).
4. Put Japanese Butterbur in thickness order and boil 2-3 minutes.
5. Japanese Butterbur boiled egg Soak in cold water, and strings.
6. Lenghtwise Thick Cut into four parts, and cut it into 2 inch pieces.
7. Boil 1 2 / 3 cups (400ml) stock soup, add Japanese Butterbur, 2 tablespoons rice wine, 1 tablespoon mirin and a pinch of salt and soy sauce.
8. Boil again, take harshness carefully.
9. Stop to heat, leave overnight.