Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth

Name: Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth
Yield: 4 servings
Cuisine: American
Ingredients: 1 bunch Komatsuna (or mizuna or za cai); 2 Abura-age; 300 ml ※Dashi stock; 2 tbsp ※Mirin; 1 tbsp ※ Usukuchi soy sauce; 1 tsp ※Salt

cookpad.japan @cookpad_jp

This is our family recipe for simmered greens in a mild broth (nibitashi).

To achieve the classic Kyoto-style lightly colored broth, I used usukuchi soy sauce. Regular soy sauce works as well. Recipe by Pukuttopukumaru

This is our family recipe for simmered greens in a mild broth (nibitashi).

To achieve the classic Kyoto-style lightly colored broth, I used usukuchi soy sauce. Regular soy sauce works as well. Recipe by Pukuttopukumaru

cookpad.japan @cookpad_jp

This is our family recipe for simmered greens in a mild broth (nibitashi).

To achieve the classic Kyoto-style lightly colored broth, I used usukuchi soy sauce. Regular soy sauce works as well. Recipe by Pukuttopukumaru

This is our family recipe for simmered greens in a mild broth (nibitashi).

To achieve the classic Kyoto-style lightly colored broth, I used usukuchi soy sauce. Regular soy sauce works as well. Recipe by Pukuttopukumaru

Saved

Ingredients

4 servings

1 bunchKomatsuna (or mizuna or za cai)
2Abura-age
300 ml※Dashi stock
2 tbsp※Mirin
1 tbsp※ Usukuchi soy sauce
1 tsp※Salt

Saved

Steps

1

Wash the komatsuna and cut into a few centimeters in length. Remove the excess oil from the abura-age and cut into desired sizes.
2

Put the ingredients marked ※ into a pot and bring to a boil. Add the komatsuna and abura-age (the abura-age is hidden from view in this photo).
3

Cover and simmer for a few minutes, then it's done.
4

If you let it sit a little bit to cool, the oil will enhance the flavor.
5

Variation: Instead of komatsuna, I used mizuna greens. Other greens, either with white or green stems, work with this recipe as well.
6

Related Recipe: [Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce]
https://cookpad.wasmer.app/us/recipes/154345-kyoto-style-japanese-style-tofu-and-shimeji-mushroom-with-ankake-sauce

Kyoto-style Japanese-style Tofu and Shimeji Mushroom with Ankake Sauce
7

Related Recipe: [Simmered Napa Cabbage and Chikuwa]
https://cookpad.wasmer.app/us/recipes/152749-stewed-chinese-cabbage-and-chikuwa

Stewed Chinese Cabbage and Chikuwa