Boiled Komatsuna Greens and Ume Plum

Name: Boiled Komatsuna Greens and Ume Plum
Cuisine: American
Ingredients: 1 bunch Komatsuna; 1 tsp Soy sauce; 3 to 4 Umeboshi; 1 dash Roasted sesame seeds

cookpad.japan @cookpad_jp

Since we're expecting a baby now, I try to eat a lot of komatsuna because it's full of nutrients. Ume helps boosts your appetite, so I added some of that, too.

The excess water is squeezed out after boiling, then again after marinating in soy sauce; do a good job to squeeze all the extra moisture out!
If you squeeze it out well, it won't get watery later. Recipe by Moepi

Since we're expecting a baby now, I try to eat a lot of komatsuna because it's full of nutrients. Ume helps boosts your appetite, so I added some of that, too.

cookpad.japan @cookpad_jp

Since we're expecting a baby now, I try to eat a lot of komatsuna because it's full of nutrients. Ume helps boosts your appetite, so I added some of that, too.

Saved

Ingredients

1 bunchKomatsuna
1 tspSoy sauce
3to 4 Umeboshi
1 dashRoasted sesame seeds

Saved

Steps

1

Boil the greens; it's good to boil the stems for 30 seconds before adding the leafy greens.
2

Rinse in water. When cool enough to handle, squeeze out the excess water.
3

Cut into easy-to-eat size pieces, and firmly squeeze the water out again.
4

Drizzle on some soy sauce and let sit for 5 minutes. This will produce excess liquid, so squeeze the greens firmly again.
5

With the knife, mince the ume into a paste.
6

Mix the greens with the ume paste. If you have time, chill it in a refrigerator prior to serving.