Simmered Komatsuna Greens and Satsuma-Age

Simmered Komatsuna Greens and Satsuma-Age

This is a simmered dish with the rich flavour of satsuma-age (deep fried fish cakes). Aside from komatsuna, it's also delicious with mizuna leaves or bok choy.

Ingredients: For 3 to 4 servings

1 bunch (about 300 g)
2 to 3 pieces
Dashi stock
400 ml
1 tablespoon
Usukuchi soy sauce
2 tablespoons
2 tablespoons


1. Cut the komatsuna into suitable sizes. Slice the satsuma-age into 1cm thick. (If you're using mizuna, slice it thinner.)
2. Boil dashi stock in a pot and add all of the seasonings. Add satsuma-age and simmer quickly so it gives off its flavour.
3. Add the stems of komatsuna, then when they've softened, add the leaves. Simmer for 3 to 4 minutes, watching closely to make sure it doesn't overcook, and serve.
4. If you use mizuna leaves, it's tasty to slice the satsuma-age even more thinly than usual.

Story Behind this Recipe

My mother often made this dish. It might be a country-style way of using satsuma-age?