Simmered Komatsuna Greens and Satsuma-Age

Name: Simmered Komatsuna Greens and Satsuma-Age
Yield: 4 servings
Cuisine: American
Ingredients: 1 bunch Komatsuna; 2 to 3 pieces Satsuma-age; 400 ml Dashi stock; 1 tbsp Sake; 2 tbsp Usukuchi soy sauce; 2 tbsp Mirin

cookpad.japan @cookpad_jp

My mother often made this dish. It might be a country-style way of using satsuma-age?

Instead of satsuma-age, you can use abura-age (thin fried tofu), with the oil removed, or atsu-age (thick fried tofu). For 3 to 4 servings. Recipe by Gima-ru

My mother often made this dish. It might be a country-style way of using satsuma-age?

Instead of satsuma-age, you can use abura-age (thin fried tofu), with the oil removed, or atsu-age (thick fried tofu). For 3 to 4 servings. Recipe by Gima-ru

cookpad.japan @cookpad_jp

My mother often made this dish. It might be a country-style way of using satsuma-age?

Instead of satsuma-age, you can use abura-age (thin fried tofu), with the oil removed, or atsu-age (thick fried tofu). For 3 to 4 servings. Recipe by Gima-ru

My mother often made this dish. It might be a country-style way of using satsuma-age?

Instead of satsuma-age, you can use abura-age (thin fried tofu), with the oil removed, or atsu-age (thick fried tofu). For 3 to 4 servings. Recipe by Gima-ru

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Ingredients

4 servings

1 bunchKomatsuna
2to 3 pieces Satsuma-age
400 mlDashi stock
1 tbspSake
2 tbspUsukuchi soy sauce
2 tbspMirin

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Steps

1

Cut the komatsuna into suitable sizes. Slice the satsuma-age into 1cm thick. (If you're using mizuna, slice it thinner.)
2

Boil dashi stock in a pot and add all of the seasonings. Add satsuma-age and simmer quickly so it gives off its flavour.
3

Add the stems of komatsuna, then when they've softened, add the leaves. Simmer for 3 to 4 minutes, watching closely to make sure it doesn't overcook, and serve.
4

If you use mizuna leaves, it's tasty to slice the satsuma-age even more thinly than usual.