Simmered Japanese butterbur and deep-fried tofu from "Toshiko Okuzono's Recipes" written by Toshiko Okuzono
My father bought me a butterbur the other day.
This is probably the last butterbur for this year already. This is a butterbur in Kawasaki, Kanagawa Prefecture.
Butterbur is all around my house.
I have been eating butterbur since I was a child because it grew abundantly in Izu.
Unlike Akita's large butterbur, Izu's butterbur is also thin and crunchy!
Today I am going to make Japanese butterbur stew with reference to a book by Toshiko Okuzono, "Recipes to Read by Toshiko Okuzono". This book is my bible.
Fill a frying pan with water and bring to a boil, then add the halved Japanese butterbur.
Cook over medium heat for 1 or 2 minutes, remove from heat, and peel the butterbur while cooling.
Add 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1 cup of water, 1 piece of fried tofu, and kombu to the above prepared Japanese butterbur, then simmer!
Add bonito flakes.
Since spring was already over, I was very happy to be able to eat butterbur for the last time.
They were very tasty and chewy butterbur!