Aromatic Spring Delicacy: How to Prepare Blanched Angelica Keiskei (Dureup)
How to Prepare Dureup & Make Blanched Angelica Keiskei
Enjoy the freshest and most delicious taste of spring with Dureup! This guide will walk you through the simple process of preparing Dureup and blanching it to perfection. With just a simple dipping sauce, you can bring the vibrant essence of spring to your dining table.
Ingredients- 1 bunch of fresh Dureup (Angelica Keiskei shoots)
Cooking Instructions
Step 1
First, trim off the very bottom end of the Dureup shoots. Be careful not to cut too much, as the goal is to preserve as much of the fresh flavor as possible.
Step 2
Carefully inspect the stems of the Dureup. You might find small, prickly thorns mixed with the soft fuzz. Use the back of a knife to gently scrape these thorns away. If the stem part is particularly thick, making a shallow cross-shaped incision (+) at the end of the stem will help it cook more evenly. (This step isn’t shown in the photo but is a helpful tip for tender Dureup).
Step 3
Bring a pot of water to a boil with a pinch of salt. Blanch the Dureup for just about 1 minute and 30 seconds. The key is to blanch it briefly to maintain its crisp texture and aromatic qualities. Immediately after blanching, rinse the Dureup under cold running water to cool them down and preserve their vibrant green color.
