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.
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.
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.
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.
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.
The ginger is very fragrant if grated without peeling.