Quickly stir-fry the komatsuna to retain its nutrition and make soup. It is juicy, slightly sour and delicious.
I added komatsuna and vinegar to my favorite Chinese-style egg soup.
Komatsuna stir-fried over high heat is crispy, and it goes well with rich and sour egg soup.The key is to fry the komatsuna quickly so it retains its nutrition.
Enjoy Japanese food around the world.