Stewed Komatsuna and Aburaage

Name: Stewed Komatsuna and Aburaage
Yield: 4 servings
Cuisine: American
Ingredients: 1 bunch Komatsuna; 2 slice Aburaage; 200 ml Bonito soup stock; 1 tbsp ● Sake; 1 tbsp ● Usukuchi soy sauce; 1/2 tsp ● Mirin; 1/2 tsp ● Sugar

cookpad.japan @cookpad_jp

It's been one of my favorite side dishes since childhood. My mother taught me how to make it.

In Step 4, avoid discolouring the komatsuna by taking care not to overcook it. For 3 to 4 servings. Recipe by happy sky

It's been one of my favorite side dishes since childhood. My mother taught me how to make it.

In Step 4, avoid discolouring the komatsuna by taking care not to overcook it. For 3 to 4 servings. Recipe by happy sky

cookpad.japan @cookpad_jp

It's been one of my favorite side dishes since childhood. My mother taught me how to make it.

In Step 4, avoid discolouring the komatsuna by taking care not to overcook it. For 3 to 4 servings. Recipe by happy sky

It's been one of my favorite side dishes since childhood. My mother taught me how to make it.

In Step 4, avoid discolouring the komatsuna by taking care not to overcook it. For 3 to 4 servings. Recipe by happy sky

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Ingredients

4 servings

1 bunchKomatsuna
2 sliceAburaage
200 mlBonito soup stock
1 tbsp● Sake
1 tbsp● Usukuchi soy sauce
1/2 tsp● Mirin
1/2 tsp● Sugar

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Steps

1

Cook the komatsuna in plenty of boiling water with a pinch of salt. Quickly blanch in cold water. Cut into 3 cm pieces.
2

Pour boiling water over the abura-age to get rid of the surface oil. Rinse and slice into strips.
3

Pour bonito soup stock into a pot. Add the ● seasonings and bring to a boil.
4

Add abura-age, place a drop lid (otoshibuta) directly on top (you can also substitute a sheet of aluminum foil) and simmer for 5 minutes. Add komatsuna and cook for about 1 minute, until the komatsuna is heated through.