Stir-Fried and Simmered Atsuage and Komatsuna

Stir-Fried and Simmered Atsuage and Komatsuna

This is a Chinese-style dish that goes well with rice. Since it has a thick sauce, you can also try it directly on rice as a rice bowl meal.

Ingredients: 2 servings

1/4 bunch
5 cm
100 g
Ground pork
100 g
Boiled water
1/2 cup (100 ml)
Chinese soup stock (granulated)
1 teaspoon
1/3 teaspoon
Soy sauce
1/2 teaspoon
Salt and pepper
to taste
Katakuriko slurry
1:1 ratio of water to katakuriko
Sesame oil
to taste


1. Cut the komatsuna into 5 cm lengths. Julienne the carrots. Pour boiling water over the atsuage to remove excess oil, then since into 5 mm.
2. Sauté the ground pork in sesame oil, then once it becomes crumbly, add the carrots and komatsuna, then add the atsu-age, and continue to sauté.
3. Add the boiling water, Chinese soup stock granules, sugar, soy sauce, salt, and pepper to season.
4. Once it comes to a boil, add the katakuriko dissolved in water to thicken, then serve.

Story Behind this Recipe

I made this for dinner once.