Tofu paste with shredded Japanese butterbur

Tofu paste with shredded Japanese butterbur

Cook Time30 mins
Servings: 2
Author: Yuko Asano@Kuracooking
Cost: 300 yen


  • 90 g Japanese butterbur
  • 100 g Kelp broth
  • 1 tbsp Rice vinegar
  • 1 tsp Salt
  • 2 Leaf buds
  • 75 g Tofu
  • 1 tsp White ground sesame seeds
  • 1/2 tbsp White miso
  • 1 tsp White soy sauce
  • a lot Love


  • Salt the butterbur, then boil well.
  • When 1 becomes soft, drain off the water and put it in water to drain off.
  • Remove the stripes from 2, slice diagonally into thin slices, and boil them with soup stock, white soy sauce, and salt.
  • Mix tofu, white miso, white ground sesame and white soy sauce with a whisk.
  • Drain off the water from 3 and mix well with 4.


*The nice green butterbur and the tofu paste make this recipe very elegant.
©2022Yuko Asano