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Ingredient
Fukinoto Miso
Introduce
Chef :
FeliceFukinoto Miso
I'm not sure if you can get fukinoto (a.k.a. butterbur sprouts) outside of Japan/Asia, but if you do find some, this is a classic Japanese recipe for fukinoto that's easy to make. In Japan, it's usually eaten with steamed rice or rice balls (onigiri).
Cooking instructions
* Step 1
Wash up the fukinoto and cut off any bad parts like brown leaves or brown parts of the stem.
* Step 2
Mix the miso paste and mirin together in a small bowl.
* Step 3
Preheat a small frying pan. Chop/dice the fukinoto while the pan is heating (it's important to wait until the last minute to chop them, because they quickly turn brown).
* Step 4
Add oil to the pan, swish it around, then add the chopped fukinoto. Saute for 1-2 minutes.
* Step 5
Add the miso-mirin mix and stir into the fukinoto while continuing to sauté. Cook for another 2 minutes or so until most of the excess moisture has evaporated.
* Step 6
Taste and add a bit off sugar to your liking.
* Step 7
Put in a jar or Tupperware, let cool, and store in the fridge. You can also freeze this.
* Step 8
Enjoy a little bit at a time with steamed rice or with rice balls.
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