This dish features fresh, seasonal asparagus that is pan-fried until fragrant with butter, and then immersed in a special sweet and sour garlic sauce. Japanese-style sweet and sour flavors are fused with Western-style garlic butter in this mouthwatering and speedy dish. Ready in just 5 minutes!
The natural sweetness of the asparagus pairs with the garlicky sweet and sour sauce to make the perfect side with a cold beer or as an appetizer. Perfect for hot summer evenings! It is also delicious when chilled, so it can be added to bento box lunches or made ahead for meal prep.
5 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 8 thick asparagus spears
- 1.5 tbsp butter
- 4 tsp. minced garlic
- A2 tbsp mirin (sweet rice wine)
- A2 tbsp rice vinegar
- A2 tbsp soy sauce
- A0.5 tbsp sugar
- 0.5 of a mini packet of dried bonito flakes (katsuobushi; 0.03oz / 1g)
INSTRUCTIONS
- 1
Cut off the tough root ends of the asparagus. Mix the (A) ingredients (mirin, rice vinegar, soy sauce, and sugar) in a small bowl. Place the butter and asparagus in a frying pan and sauté over medium-low heat, rolling the asparagus to ensure even cooking.
- 2
Once the asparagus turns a vibrant green and is lightly browned, add the minced garlic. When fragrant, drizzle the mixed (A) ingredients over the asparagus, and boil for about 30 seconds while shaking the frying pan.
- 3
Transfer the asparagus and the sauce directly to a tray and let it cool slightly. (If making ahead, cover and store in the refrigerator. Since the butter will solidify when chilled, heat it in the microwave just before serving to melt the butter.)
- 4
Arrange the asparagus on a plate and drizzle with the sauce. Sprinkle with dried bonito flakes.
RecipeID
729
Tips & Notes
・Regarding Seasonings:
ーI used beet sugar, but light brown sugar or white sugar is fine for the sugar.
ーGrain vinegar is recommended.
ーI made extra sauce so the asparagus can be fully immersed.
ーGrated garlic is also fine. If using grated garlic, add it to the (A) ingredients and mix. If using grated garlic, 1 tsp. is adequate; if using tube garlic, 2 tsp. is adequate, but adjust to taste.
・I used 7 oz. (200 g) of asparagus (2 bundles). You can use thinner spears as well. If using thin spears, they will cook quickly, so be careful not to overcook them.
・Can be stored in the refrigerator for up to 3 days.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."