Simmered Komatsuna Greens and Aburaage

Name: Simmered Komatsuna Greens and Aburaage
Cuisine: American
Ingredients: 1 bunch Komatsuna; 1 Aburaage; 100 ml ○ Dashi stock (or water + 1/2 teaspoon bonito based dashi stock granules; 1 tbsp ○ Usukuchi soy sauce; 1 tbsp ○ Mirin; 1 tsp ○ Sugar

cookpad.japan @cookpad_jp

The cookbook version of this recipe was too strongly seasoned, so I always season it my way now. The flavor is different every time. I wanted to remember how I make it, so I measured out the seasonings and wrote it down here.

- I used light soy sauce because it makes the flavor of the dashi broth and the color of the komatsuna turn out beautifully.
- I like that komatsuna doesn't have to be blanched because it doesn't have bitterness.
- You'll get more water-soluble vitamins because the short cooking time keeps them from cooking off. This recipe yields enough to fill one small-medium sized bowl. Recipe by Kichiri-monja.

cookpad.japan @cookpad_jp

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Ingredients

1 bunchKomatsuna
1Aburaage
100 ml○ Dashi stock (or water + 1/2 teaspoon bonito based dashi stock granules
1 tbsp○ Usukuchi soy sauce
1 tbsp○ Mirin
1 tsp○ Sugar

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Steps

1

Cut the komatsuna into 3-4 cm pieces. Cut the aburaage into 1 cm strips.
2

Add the ○ ingredients to a frying pan. When it comes to a boil, add the aburaage and the komatsuna stems. Simmer and stir like you are stir-frying. Add the komatsuna leaves, quickly cook them through and serve.