A picture of Farmhouse Recipe - Komatsuna Greens and Chikuwa Simmered in a Light Broth.

Farmhouse Recipe - Komatsuna Greens and Chikuwa Simmered in a Light Broth

cookpad.japan @cookpad_jp

I make this every spring and fall when there's a good komatsuna harvest.

It really tastes best two or three hours after it's made because the flavors have melded together.
The cooking time will vary depending on how fresh the komatsuna is. If it's very fresh, it will only need to simmer for about 3 minutes. For 2 servings. Recipe by FarmersK

I make this every spring and fall when there's a good komatsuna harvest.

It really tastes best two or three hours after it's made because the flavors have melded together.
The cooking time will vary depending on how fresh the komatsuna is. If it's very fresh, it will only need to simmer for about 3 minutes. For 2 servings. Recipe by FarmersK

Farmhouse Recipe - Komatsuna Greens and Chikuwa Simmered in a Light Broth

cookpad.japan @cookpad_jp

I make this every spring and fall when there's a good komatsuna harvest.

It really tastes best two or three hours after it's made because the flavors have melded together.
The cooking time will vary depending on how fresh the komatsuna is. If it's very fresh, it will only need to simmer for about 3 minutes. For 2 servings. Recipe by FarmersK

I make this every spring and fall when there's a good komatsuna harvest.

It really tastes best two or three hours after it's made because the flavors have melded together.
The cooking time will vary depending on how fresh the komatsuna is. If it's very fresh, it will only need to simmer for about 3 minutes. For 2 servings. Recipe by FarmersK

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Ingredients

2 servings

200 gramsKomatsuna
2Chikuwa
1for garnish Bonito flakes
200 mlMentsuyu (or all-purpose dashi soy sauce)
2 tspVegetable oil

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Steps

1

Chop the komatsuna into 5 mm pieces. Slice the chikuwa on an angle into 5 mm oblong wheels.
2

Heat vegetable oil in a pan, and stir-fry the komatsuna and chikuwa.
3

When the komatsuna is wilted, add the diluted mentsuyu. Simmer on low heat until the komatsuna is soft.
4

Try it after it's cooled down when the flavors have melded together.

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cookpad.japan @cookpad_jp

on October 03, 2013 17:43

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