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Stewed Komatsuna and Aburaage

Stewed Komatsuna and Aburaage

Get your calcium from komatsuna greens. A simple and tasty dish.

Ingredients: For 3 to 4 servings

Komatsuna
1 bunch (about 200 g)
Aburaage
2 slices
Bonito soup stock
200 ml
● Sake
1 tablespoon
● Usukuchi soy sauce
1 tablespoon
● Mirin
1/2 teaspoon
● Sugar
1/2 teaspoon

Steps

1. Cook the komatsuna in plenty of boiling water with a pinch of salt. Quickly blanch in cold water. Cut into 3 cm pieces.
2. Pour boiling water over the abura-age to get rid of the surface oil. Rinse and slice into strips.
3. Pour bonito soup stock into a pot. Add the ● seasonings and bring to a boil.
4. Add abura-age, place a drop lid (otoshibuta) directly on top (you can also substitute a sheet of aluminum foil) and simmer for 5 minutes. Add komatsuna and cook for about 1 minute, until the komatsuna is heated through.

Story Behind this Recipe

It's been one of my favorite side dishes since childhood. My mother taught me how to make it.