Cooked butterbur and pork
Butterbur is Japanese edible wild plant. It has a lot of Potassium and fiber.
Servings: 4 people
Ingredient
- 5 Butterbur
- 150 g Sliced berry pork
- 1/2 tsp Cooked wine
- 1/2 tsp Salt
- 1 pack Konnyaku
- 1 Leek
- 1 piece Ginger
- 1 tbsp Sesame oil
- 1 tbsp Cooking wine
- 2 tbsp Soy sauce
- 1/2 tsp Salt
- a lot Love
Instructions
- Separate stems and leaves of butterbur.
- Boil stems for 5 minutes and put them into cold water.
- Cut pork into bite-size pieces and put salt and cooking wine.
- Peel 2, then thin slice.
- Stir-fry chopped leek and ginger with sesame oil.
- Add 3, konnyaku, and 4 to 5 and stir-fry well.
- Put cooking wine, salt, soy sauce, and love in 6.
- Put 7 on the leaves and serve.
Notes
©2019Yuko Asano