The cookbook version of this recipe was too strongly seasoned, so I always season it my way now. The flavor is different every time. I wanted to remember how I make it, so I measured out the seasonings and wrote it down here.- I used light soy sauce because it makes the flavor of the dashi broth and the color of the komatsuna turn out beautifully. - I like that komatsuna doesn't have to be blanched because it doesn't have bitterness.- You'll get more water-soluble vitamins because the short cooking time keeps them from cooking off. This recipe yields enough to fill one small-medium sized bowl. Recipe by Kichiri-monja.

My mother often made this dish. It might be a country-style way of using satsuma-age?Instead of satsuma-age, you can use abura-age (thin fried tofu), with the oil removed, or atsu-age (thick fried tofu). For 3 to 4 servings. Recipe by Gima-ru

I added enoki mushrooms with my standard boiled spinach.Just boil and mix!!Yuzu kosho paste is also good for seasoning! For 4 servings. Recipe by 3to mama

I had some leftover chrysanthemum greens from making sukiyaki.Be careful not to overboil the chrysanthemum greens. Use a liberal amount of sesame seeds for best results. For 4 servings. Recipe by Chisapu-

I thought this up when I wanted one more vegetable-based side dish. The kids loved it. Unfortunately, the price of greens has recently shot up (=_=) so it's been a while since I've made it. When the I can get a good deal, I want to make this again.In Step 4, the photo shows this dish garnished with ham. The juices from the ham enhance the flavor.This dish doesn't take much time; once the seasonings are added sauté briefly.When serving guests, try adding seafood instead of ham. Recipe by Kuserare-to

I was given fresh komatsuna greens.Simmer the eggs to your desired texture by adjusting the amount of mixing in Step 4. Recipe by Umi mama

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

I had some grilled maitake mushrooms at a restaurant, so I tried grilling some myself and adding them to the mizuna green nibitashi I make all the time. The mushrooms made the nibitashi even more fragrant and delicious.1. The key is to grill the maitake mushrooms until they're slightly charred. They'll become fragrant and tastier.2. The light (usukuchi) soy sauce is used as flavoring, and the dark (koikuchi) soy sauce to add fragrance.3. Use plenty of maitake mushrooms for more flavor. For about 2 servings. Recipe by romanee

There are no hints really... just make sure to cook the carrots through. Recipe by U-ba-

You can eat lots of enoki mushrooms in this I wanted to make a simple, yet filling dish, so I made this.The cheese will stick to the plastic wrap if you cover it too tightly, so just loosely wrap. It will still stick a little.It will cook in around 5 minutes if wrapped, and 7 minutes unwrapped. Recipe by Mentaiko

I realized that simmered komatsuna is tastier than I expected, so I created this quick prep dish.The key is to thoroughly squeeze out excess water. The vitamin A content of the komatsuna can be more easily absorbed with oil. This dish, which is recommended by nutritionists, is delicious with a sesame flavor. Recipe by Kanrieiyoushi Kana

My mother taught me this recipe.With just a few cheap ingredients, you'll have a filling dish.Also good with carrots and other mushrooms of your choice!Try shichimi chili pepper if you like it spicy. Add sesame oil to give it extra fragrance.Also good in bentos! (*make sure it isn't dripping in sauce!) For 2 servings plus. Recipe by mame