Simmered Komatsuna Greens and Aburaage

Simmered Komatsuna Greens and Aburaage

Make this in a frying pan and it's done in no time. The aburaage soaks up the slightly sweet dashi broth. Another advantage of this dish is that you can eat a lot of komatsuna greens this way!

Ingredients: Makes enough to fill 1 medium-sized bowl

1 bunch
○ Dashi stock (or water + 1/2 teaspoon bonito based dashi stock granules
100 ml
○ Usukuchi soy sauce
1 tablespoon
○ Mirin
1 tablespoon
○ Sugar
1 teaspoon


1. Cut the komatsuna into 3-4 cm pieces. Cut the aburaage into 1 cm strips.
2. Add the ○ ingredients to a frying pan. When it comes to a boil, add the aburaage and the komatsuna stems. Simmer and stir like you are stir-frying. Add the komatsuna leaves, quickly cook them through and serve.

Story Behind this Recipe

The cookbook version of this recipe was too strong, so I always season it my way. The flavor is different every time. I wanted to remember how I make it, so I measured out the seasonings and wrote it down here.