Farmhouse Recipe - Komatsuna Greens and Chikuwa Simmered in a Light Broth

Name: Farmhouse Recipe - Komatsuna Greens and Chikuwa Simmered in a Light Broth
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Komatsuna; 2 Chikuwa; 1 for garnish Bonito flakes; 200 ml Mentsuyu (or all-purpose dashi soy sauce); 2 tsp Vegetable oil

cookpad.japan @cookpad_jp

I make this every spring and fall when there's a good komatsuna harvest.

It really tastes best two or three hours after it's made because the flavors have melded together.
The cooking time will vary depending on how fresh the komatsuna is. If it's very fresh, it will only need to simmer for about 3 minutes. For 2 servings. Recipe by FarmersK

I make this every spring and fall when there's a good komatsuna harvest.

cookpad.japan @cookpad_jp

I make this every spring and fall when there's a good komatsuna harvest.

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Ingredients

2 servings

200 gramsKomatsuna
2Chikuwa
1for garnish Bonito flakes
200 mlMentsuyu (or all-purpose dashi soy sauce)
2 tspVegetable oil

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Steps

1

Chop the komatsuna into 5 mm pieces. Slice the chikuwa on an angle into 5 mm oblong wheels.
2

Heat vegetable oil in a pan, and stir-fry the komatsuna and chikuwa.
3

When the komatsuna is wilted, add the diluted mentsuyu. Simmer on low heat until the komatsuna is soft.
4

Try it after it's cooled down when the flavors have melded together.