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Aemono (butterbur and spring cabbage with ponzu sauce) |

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Ingredients

cabbage : About 1/4 (499.6g)
蕗のとう : 84.5g
ポン酢 : moderate amount
かつお節 : moderate amount
塩 : 30g
水 : 3ℓ

Time required

15minutes

Procedure

1) prepare 00:41
Wash the butterbur.
Peel off the discolored outer skin of the butterbur.
Separate the leaves and buds of butterbur.
Cut the butterbur buds into quarters.
Place butterbur leaves and buds in a bowl of water.
2) boil water 02:10
Add water to the pan and heat.
3) cut material 02:24
Separate the hard part with the core of the cabbage and the soft part with the leaves of the cabbage.
Divide into 2 equal parts and cut into bite-sized pieces.
4) boil 05:30
Add salt to 2.
Boil the cabbage core over high heat for 1 minute.
Add cabbage leaves and boil for 2-3 minutes.
Drain the cabbage and soak in ice water.
Bring the pot to a boil again, add butterbur tofu and boil for 2 minutes.
Place the butterbur tongs in a colander and soak in ice water.
5) 仕上げる 11:11
Squeeze the cabbage with your hands, drain it, and put it on a plate.
Squeeze the butterbur by hand, drain, and place it on top of the cabbage on a plate.
Finished with dried bonito and ponzu sauce.

Point

・Because butterbur butterbur has a strong bitter taste, if the cutting board is submerged in water, the color will not transfer to the board.
・Butterbur can be divided into 4 equal parts without separating the leaves and buds.
・If the outer leaves of the cabbage are hard, peel them off.
・Place the cabbage so that it is easy to cut and stable.
・Cabbage is easy to use if you divide it into two halves.
Cabbage cores are more nutritious than cabbage leaves.
・In step 4, add 1% salt to the amount of hot water.
・In step 4, check the firmness of the thick core to make sure it is as firm as you like.
・If you use natural butterbur tofu, it tends to be astringent.