Cook the komatsuna in plenty of boiling water with a pinch of salt. Quickly blanch in cold water. Cut into 3 cm pieces.
Pour boiling water over the abura-age to get rid of the surface oil. Rinse and slice into strips.
Pour bonito soup stock into a pot. Add the ● seasonings and bring to a boil.
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.
In Step 4, avoid discolouring the komatsuna by taking care not to overcook it.