Choy Sum & Fried Tofu Mazegohan

Name: Choy Sum & Fried Tofu Mazegohan
Total time: 1800 s
Yield: 4 Servings
Cuisine: British
Ingredients: 2 cups (*180ml cup) Japanese Short Grain Rice; 200 g Choy Sum *OR ‘Komatsuna’; 100 g Fried Tofu Puffs *OR ‘Abura-age’ (Fried Thin Tofu); 1 tablespoon Sesame Oil; 1 pinch Salt; 1/2 teaspoon Dashi Powder *I used Katsuo (Bonito) Dashi Powder; 2 tablespoons Soy Sauce; 1 tablespoon Mirin; 1 tablespoon Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a Japanese rice dish that I used to cook with a vegetable called ‘Komatsuna’ and ‘Abura-age’ (Fried Thin Tofu). Both of them are almost impossible to find where I live now. The best substitute for ‘Komatsuna’ is Choy Sum, and ‘Abura-age’ is almost same as Tofu Puffs. This substitute version of the dish tastes quite authentic to me. I am happy with the result.

Hiroko Liston @hirokoliston

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Ingredients

30 minutes

4 Servings

2 cups(*180ml cup) Japanese Short Grain Rice
200 gChoy Sum *OR ‘Komatsuna’
100 gFried Tofu Puffs *OR ‘Abura-age’ (Fried Thin Tofu)
1 tablespoonSesame Oil
1 pinchSalt
1/2 teaspoonDashi Powder *I used Katsuo (Bonito) Dashi Powder
2 tablespoonsSoy Sauce
1 tablespoonMirin
1 tablespoonToasted Sesame Seeds

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Steps

30 minutes

1

Wash Rice and cook as normal.
2

Wash Choy Sum very well, separate stems and green leafy parts. Cut stems into 1-2cm pieces depending on the thickness, and cut green leafy parts slightly larger. Cut Fried Tofu Puffs (OR ‘Abura-age’) into small bite-size pieces.
3

When Rice is almost cooked, heat Sesame Oil in a frying pan, cook stems of Choy Sum for a few minutes, add Salt, and stir. Then add Tofu Puffs and leafy parts of Choy Sum, and stir until soft. Add Dashi Powder, Soy Sauce and Mirin, and stir to combine well.
4

Add the Choy Sum & Tofu Puff mixture and Toasted Sesame Seeds to the cooked Rice, and mix to combine.