Farmhouse Recipe - Komatsuna Greens and Chikuwa Simmered in a Light Broth
Just sauté the komatsuna (Japanese mustard greens) and chikuwa (steamed fish paste sticks), simmer, and you'll be done! I love this preparation of komatsuna. If it's your first time cooking with it, definitely give this a try!
Chop the komatsuna into 5 mm pieces. Slice the chikuwa on an angle into 5 mm oblong wheels.
Heat vegetable oil in a pan, and stir-fry the komatsuna and chikuwa.
When the komatsuna is wilted, add the diluted mentsuyu. Simmer on low heat until the komatsuna is soft.
Try it after it's cooled down when the flavors have melded together.
Story Behind this Recipe
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.