Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth

Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth

This is an uncomplicated simmered Kyoto-style dish lightly seasoned with salt and mirin. It's a versatile recipe that works for any greens, not just komatsuna.

Ingredients: 4 servings.

Komatsuna (or mizuna or za cai)
1 bunch
※Dashi stock
1.5 cup
2 tablespoons
※ Usukuchi soy sauce
1 tablespoon
1/2-1 teaspoon


1. Wash the komatsuna and cut into a few centimeters in length. Remove the excess oil from the abura-age and cut into desired sizes.
2. Put the ingredients marked ※ into a pot and bring to a boil. Add the komatsuna and abura-age (the abura-age is hidden from view in this photo).
3. Cover and simmer for a few minutes, then it's done.
4. If you let it sit a little bit to cool, the oil will enhance the flavor.
5. Variation: Instead of komatsuna, I used mizuna greens. Other greens, either with white or green stems, work with this recipe as well.
6. Related Recipe: [Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce] Recipe ID: 1655481
7. Related Recipe: [Simmered Napa Cabbage and Chikuwa] Recipe ID: 1969459

Story Behind this Recipe

This is our family recipe for simmered greens in a mild broth (nibitashi).