Cut butterbur into lengths that fit in a pot and place them on a cutting board. Sprinkle with salt and roll back and forth with both hands.

Boil a pot of water and add the salted butterbur. Boil on high heat for about 1 minute, then drain.

Rinse the butterbur in cold water to cool it down.

Remove the strings from the butterbur and cut into 4–5 cm lengths.

Heat sesame oil in a frying pan and add the mackerel. Break it apart while stir-frying over medium heat.

Add the butterbur and ☆ seasonings to the pan.