I've always loved to eat komatsuna like this. It's the best way to draw out the flavor of the komatsunaSteam quickly over medium heat.I recommend using locally grown garlic. Be careful not to over-fry it, or it will become bitter. Recipe by Kyoku

The komatsuna is crisp, and the shrimp is juicy. It comes together in no time with just a quick stir-fry. It's a Japanese-style shrimp stir-fry.The origin of this recipeBlack tiger shrimp is often used in Western-style fried shrimp or Chinese dishes flavored with chicken bouillon, so I tried pairing it with komatsuna to suit a Japanese meal.

I came up with a recipe that highlights the flavor of maitake mushrooms. It's also perfect for my husband's diet.The key is to cook over high heat!To maintain the fresh texture of the maitake mushrooms and the crispness of the komatsuna, don't stir-fry for too long. For 2 servings. Recipe by Keikana

I've started to grow sick of komatsuna recipes.Since bunches of greens variety in quantity; adjust the seasoning and taste. Recipe by *Anna*

Achieved 8,000 reviews☆ This sweet sauce clings to the pork and eggs, giving it a restaurant-quality taste! There's a trick to the flavor☆ It's healthy with the addition of crunchy komatsuna♬The origin of this recipeI adapted the taste of a pork and egg stir-fry from a restaurant I frequented during my student days for home cooking. Instead of deep-frying, I use the microwave.

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

Chinese stir-fry dishes cook with oil, which can be troublesome...But if you use this method, you can eliminate unnecessary oil while keeping the delicious flavor and reducing the moisture.This is convenient, so remember it!In order to keep your vegetables crisp, limit the boiling time to 30 seconds to a minute.The flavoring ingredients in ● are a bit rich, so when adding to the frying pan first add half and then taste. Recipe by pogue

Komatsuna is high in nutrients, so I always choose it over spinach. When you stir-fry it, the stems retain their crunchiness. I often stir-fry it with pork or egg, but today, I used both. I often cook with this combination.You add the egg and fry it again at the end, so in Step 2, make sure you take it out when it is soft-set. Don't let it dry out. Recipe by Manmarumauchan

I often make simmered komatsuna and atsuage dishes. I thought stir-frying them with ginger soy sauce and sesame oil might be good, so I tried it out.Atsuage tastes more delicious when browned well. Please mix the ingredients quickly after adding the sauce Please adjust the amount of ginger to your liking. Recipe by Juri- mama

Komatsuna contains more calcium than spinach, but my kids don't really like it. I made this to encourage them to eat more.The komatsuna will be easier to eat for kids if you boil it briefly. If you are just making this for adults, you don't need to do this.Don't cook it through too much, or you will lose the crunchy texture of the komatsuna and the fluffiness of the egg. Recipe by Kobutaraifu

This is one of my mother's signature recipes. I've been eating it since childhood.I recommend using raw potato konnyaku if you can get it.The butter really is the key to the flavor, so be sure to use it.Tarako varies a lot in saltiness, so adjust the seasonings depending on how salty the one you have is. Recipe by Poron526

This is a dish my mother often made me when I was a child.Just cooking it in dashi stock is delicious, but quickly stir-frying it beforehand helps the flavors meld.Don't over-cook. Just cook it through, then just like with stews, let the flavor soak in without heat, and it'll become delicious. Recipe by Chiton