Delicious Braised Horsetail (Snake Grass) Recipe
Delicious Braised Horsetail (Snake Grass) Recipe
A Flavorful Horsetail (Snake Grass) Braise with Anti-inflammatory, Antibacterial, and Soothing Benefits
Do you know about ‘Horsetail’, also affectionately called ‘Snake Grass’? This unique plant is named for its popularity with cattle and its snake-like appearance. Horsetail has been recognized for centuries for its potent anti-inflammatory, antibacterial, and soothing properties, making it a valuable medicinal herb. It’s also known to help prevent platelet aggregation, protect the liver, and promote urination. Historically, it has been documented for its use in treating various ailments, including high blood pressure and conjunctivitis. Today, we’ll transform this nutritious herb into a delightful braised dish. We’ll carefully remove its slight bitterness to bring out its savory depth, perfect for a healthy and flavorful meal.
**Detailed Guide to Preparing Horsetail (Snake Grass):**
1. Begin by removing the dark outer peel from the horsetail stems. This step is crucial for a pleasant taste and texture.
2. Rinse the peeled horsetail thoroughly under running water.
3. Blanch the rinsed horsetail in boiling water with a pinch of salt for about 1 minute. This helps to remove any grassy odor and improve its texture.
4. Immediately transfer the blanched horsetail to cold water and let it soak for about 1 hour. This soaking process is key to removing any lingering astringency or bitterness.
5. After soaking, drain the horsetail well, ensuring all excess water is removed. This will help the braising liquid penetrate better.
* 00:10 Demonstration of Horsetail Preparation
* 01:19 Final Look of the Braised Horsetail
Main Ingredients- 200g prepared horsetail (snake grass)
- 50ml soy sauce (regular or light)
- 2 Tbsp sugar
- 25ml mirin (sweet rice wine) or cooking sake
- 100ml water
Cooking Instructions
Step 1
Carefully peel off the dark outer skin from the stems of the fresh horsetail. Removing this layer thoroughly is important as it can contribute to bitterness.
Step 2
Rinse the peeled horsetail several times under clean running water to wash away any dirt or debris.
Step 3
Bring a pot of water to a boil and add about 1/2 teaspoon of salt. Add the prepared horsetail and blanch for just about 1 minute. Over-blanching can make the texture mushy.
Step 4
Immediately transfer the blanched horsetail to a bowl of cold water and let it soak for at least 1 hour, or longer if needed. Changing the water a few times during soaking can help remove bitterness more effectively.
Step 5
Once the astringency is removed, take the horsetail out of the cold water. Gently press out excess water with your hands or drain it thoroughly in a colander.
Step 6
Your horsetail is now perfectly prepared and ready for braising. You can also cut it into bite-sized pieces if desired.
Step 7
In a small pot or pan, combine 50ml soy sauce, 2 Tbsp sugar, 25ml mirin, and 100ml water. Place over high heat and bring to a boil, stirring to dissolve the sugar.
Step 8
Once the sauce is boiling vigorously, add all the prepared horsetail. Keep the heat on high and let it simmer until the liquid has reduced and become syrupy, about 5-10 minutes. Stir occasionally to ensure the horsetail is evenly coated with the sauce.
