○ Dashi stock (or water + 1/2 teaspoon bonito based dashi stock granules
○ Usukuchi soy sauce
Cut the komatsuna into 3-4 cm pieces. Cut the aburaage into 1 cm strips.
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.
- I used light soy sauce because it makes the flavor of the dashi broth and the color of the komatsuna turn out beautifully. - I like that komatsuna doesn't have to be blanched because it doesn't have bitterness. - You'll get more water-soluble vitamins because the short cooking time keeps them from cooking off.