Roughly chop the komatsuna and cut the carrot into thin strips. Run the abura-age under hot water to remove the surface oil and cut into thin strips. The carrot and tofu should be cut in 4-5 cm long strips.
Heat the ingredients from Step 1 and the ★ ingredients in a saucepan. If you don't have space in the saucepan, add the ★ ingredients after the other ingredients have cooked.
Once the komatsuna and carrot are tender, the dish is ready to serve.
Story Behind this Recipe
This is a dish my mother often used to make for me when I was a child.
There are no hints in particular. Since the vegetables cook in their own moisture, the taste does not weaken and the dish is delicious. Modify the flavouring to taste.