Wash the komatsuna, and cut into about 3cm pieces. Drain the oil from the aburaage by pouring hot water over it and draining. Cut into about 2-3 cm thick slices.

Add all of the ☆ ingredients into a pan or pot, bring to a boil, add the atsuage, bring to a boil again, add the komatsuna, and cook through until it wilts.

Turn off the heat after it has cooked through, and let it cool. The flavor soaks in while you let it cool. You can eat it as-is if you are running short on time.

Warm it up again before eating, and it is done☆.