Stir-Fried and Simmered Atsuage and Komatsuna

Name: Stir-Fried and Simmered Atsuage and Komatsuna
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 bunch Komatsuna; 5 cm Carrot; 100 grams Atsuage; 100 grams Ground pork; 100 ml Boiled water; 1 tsp Chinese soup stock (granulated); 1/3 tsp Sugar; 1/2 tsp Soy sauce; 1 Salt and pepper; 1 Sesame oil, to taste; 1 Katakuriko slurry (1:1 ratio of water to katakuriko potato starch flour)

cookpad.japan @cookpad_jp

I made this for dinner once.

Along with other nutrients, komatsuna greens have a lot of calcium, vitamin A, iron, potassium, and fiber. While they may be similar to spinach in nutritional value, they have 5 times the amount of potassium. For 2 servings. Recipe by ochikeron

I made this for dinner once.

cookpad.japan @cookpad_jp

I made this for dinner once.

Saved

Ingredients

2 servings

1/4 bunchKomatsuna
5 cmCarrot
100 gramsAtsuage
100 gramsGround pork
100 mlBoiled water
1 tspChinese soup stock (granulated)
1/3 tspSugar
1/2 tspSoy sauce
1Salt and pepper
1Sesame oil, to taste
1Katakuriko slurry (1:1 ratio of water to katakuriko potato starch flour)

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Steps

1

Cut the komatsuna into 5 cm lengths. Julienne the carrots. Pour boiling water over the atsuage to remove excess oil, then since into 5 mm.
2

Sauté the ground pork in sesame oil, then once it becomes crumbly, add the carrots and komatsuna, then add the atsu-age, and continue to sauté.
3

Add the boiling water, Chinese soup stock granules, sugar, soy sauce, salt, and pepper to season.
4

Once it comes to a boil, add the katakuriko dissolved in water to thicken, then serve.