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Boiled Komatsuna Greens and Ume Plum

Boiled Komatsuna Greens and Ume Plum

This recipe has the light taste of komatsuna greens. It keeps well because of the ume, so I recommend this for bento.

Ingredients

Komatsuna
1 bunch
Soy sauce
1 teaspoon
Umeboshi
3 to 4
Roasted sesame seeds
a little

Steps

1. Boil the greens; it's good to boil the stems for 30 seconds before adding the leafy greens.
2. Rinse in water. When cool enough to handle, squeeze out the excess water.
3. Cut into easy-to-eat size pieces, and firmly squeeze the water out again.
4. Drizzle on some soy sauce and let sit for 5 minutes. This will produce excess liquid, so squeeze the greens firmly again.
5. With the knife, mince the ume into a paste.
6. Mix the greens with the ume paste. If you have time, chill it in a refrigerator prior to serving.

Story Behind this Recipe

Since we're expecting a baby now, I try to eat a lot of komatsuna because it's full of nutrients. Ume helps boosts your appetite, so I added some of that, too.