Butterbur Bud And Miso Paste

1. 1

   Put Butterbud in boiled water, cook for 1-2min. Cool them with cold water. Squeeze off water well, then chop it very finely.

2. 2

   Heat vegetable oil in pan. stir fry chopped butterbud to make it more dry( just evaporate the wetiness). Put sugar, sake, miso into pan, stir well not to burn until it turns brown and get more sticky.

3. 3

   Serve with steamed rice. It may goes well with a toasted bread (I didn't tried yet)

No nutritional information available.

No additional tips available.