Dressed Komatsuna and Shirasu

Name: Dressed Komatsuna and Shirasu
Cuisine: American
Ingredients: 1 bunch Komatsuna; 30 grams Shirasu baby sardines; 2 tbsp Mentsuyu; 1 pinch Sugar; 1/3 tbsp Sesame oil; 1 as much (to taste) Sesame seeds (optional)

cookpad.japan @cookpad_jp

Boiled komatsuna does not keep long, so I came up with the idea of tossing with shirasu I had in my freezer.

A pinch of sugar gives this dish mild and less salty taste. If you add garlic and pepper, it will taste like namul. You can arrange with spinach, cabbage or other greens. Recipe by Naonao1022

Boiled komatsuna does not keep long, so I came up with the idea of tossing with shirasu I had in my freezer.

A pinch of sugar gives this dish mild and less salty taste. If you add garlic and pepper, it will taste like namul. You can arrange with spinach, cabbage or other greens. Recipe by Naonao1022

cookpad.japan @cookpad_jp

Boiled komatsuna does not keep long, so I came up with the idea of tossing with shirasu I had in my freezer.

A pinch of sugar gives this dish mild and less salty taste. If you add garlic and pepper, it will taste like namul. You can arrange with spinach, cabbage or other greens. Recipe by Naonao1022

Boiled komatsuna does not keep long, so I came up with the idea of tossing with shirasu I had in my freezer.

A pinch of sugar gives this dish mild and less salty taste. If you add garlic and pepper, it will taste like namul. You can arrange with spinach, cabbage or other greens. Recipe by Naonao1022

Saved

Ingredients

1 bunchKomatsuna
30 gramsShirasu baby sardines
2 tbspMentsuyu
1 pinchSugar
1/3 tbspSesame oil
1as much (to taste) Sesame seeds (optional)

Saved

Steps

1

Boil the komatsuna quickly in hot water with a pinch of salt. Cut to 3 cm length, then add the shirasu.
2

Pour the mentsuyu, sugar and sesame oil in this order and mix well.
3

If there is any water from the vegetables, drain lightly and serve.
4

Lastly, sprinkle the sesame as you rub with fingers so the aroma is released.