Place the fried tofu in a strainer and pour hot water over it to drain the oil. Cut in half horizontally, then cut into 1 cm strips. Wash the komatsuna and cut into 5 cm.
Add a bit of oil to a pot or frying pan, and cook the komatsuna and usuage.
Once the oil from the usuage has dispersed and the komatsuna has wilted, add the dashi and flavoring ingredients and mix.
After about 2-3 minutes stop the heat, so that it doesn't overcook. Let it sit for about 5 minutes and serve. This is also delicious eaten cold.
Story Behind this Recipe
This is a dish my mother often made me when I was a child.
Just cooking it in dashi stock is delicious, but quickly stir-frying it beforehand helps the flavors meld. Don't over-cook. Just cook it through, then just like with stews, let the flavor soak in without heat, and it'll become delicious.