A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu

A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu

Komatsuna and atsuage are both full of calcium; add shirasu to the mix for even more. The ginger adds an extra touch, but it'll still be suitable for children since this recipe only uses strained ginger juice.

Ingredients: An easy-to-make amount

1 bunch
2 slices
Shirasu (boiled and dried baby sardines)
about 40 g
Dashi stock
200 ml
2/3-1 tablespoon
Usukuchi soy sauce
1 tablespoon
1 small knob


1. Chop the komatsuna into bite-sized lengths. Slice the aburaage in half lengthwise, then cut into 1-cm wide strips. Grate the ginger without peeling, then strain the juice.
2. Put the dashi soup stock, mirin, and usukuchi soy sauce into a pot, and bring to a boil. Add the komatsuna stalks, greens, and aburaage, in that order, then simmer over medium-high heat without stirring.
3. Once it comes to a boil, stir it up. When the stalk of the komatsuna reaches your desired tenderness, add the shirasu and strained ginger juice, stir it up, then turn off the heat.
4. Adding a bit of grated ginger (not listed in ingredients) also adds a nice touch for grown-up palates.

Story Behind this Recipe

Since my usual simmered dish had gotten dull, I tried to come up with something a bit different. My goal was to boost the calcium content.