Simmered Japanese butterbur

Ingredients
1 bunch Japanese butterbur
1 2/3 cups (400ml) soup stock
sake, mirin, salt, soy sauce

Directions
Prepare big pot, and cut Japanese butterbur into shorter than diameter of pot.
Rub Japanese butterbur with salt on the cutting board.
Boil enough water (a copper pot is more better, because Japanese butterbur become bright green).
Put Japanese butterbur in thickness order and boil 2-3 minutes.
Soak boiled Japanese butterbur in cold water, and string.
Cut Thick part lenghtwise into four, and cut it into 2 inch pieces.
Boil 1 2/3 cups (400ml) soup stock, add Japanese butterbur, 2 tablespoons sake, 1 tablespoon mirin and a pinch of salt and soy sauce.
Boil again, take harshness carefully.
Stop to heat, leave overnight.

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Hot Plate Cumi Tofu

One dish that is perfect for lovers of the squid.
Squid is chewy savory meat combined with the soft tofu and a little splash of sweet savory sauce.
Serve hot and enjoy with a sprinkling of sesame seeds to taste more delicious.

ingredients:

     250 g of squid that are clean, cut crosswise
     300 g tofu, cut into pieces
     100 g mushrooms shimeji

Sauce, mix together:

     2 tablespoons vegetable oil
     1 tablespoon chopped green onion
     1 clove garlic, finely chopped
     1 tbsp tomato sauce
     2 tablespoons BBQ sauce
     1 tablespoon soy sauce
     1/2 teaspoon pepper
     1/2 tsp sugar
     1 teaspoon salt

topping:

     1 tsp sesame seeds, toasted

How to make:

     Heat the hot plate to heat properly. Remove and place on top of the container / wood pedestal.
     Pour the sauce into the hot plate.
     Arrange the squid, tofu and mushrooms on top. Cook until all ingredients cooked.
     Sprinkle with sesame seeds.
     Serve or eat immediately.

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