A Classy Version of Komatsuna with Sesame Seeds

A Classy Version of Komatsuna with Sesame Seeds

Adding aburaage adds a nice texture and gives this standard dish a refreshing taste. Carrots also give it a nice, colorful touch.

Ingredients: An easy-to-make amount

1 bunch
Roasted sesame seeds
4 tablespoons
2 teaspoons
Soy sauce
1 tablespoon and 1 teaspoon
a pinch


1. Rinse the komatsuna. Add a pinch of salt to boiling water. Dunk the komatsuna in the boiling water, root ends first, then blanch briefly, leaving some firmness. Soak in cold water, then thoroughly squeeze out excess water. Chop off the root ends, then cut into 5 cm lengths.
2. Pour boiling water over the aburaage in a bowl, use chopsticks to release the excess oil, then dispose of the water. Heat a frying pan and fry both sides of the aburaage to a crisp, then allow to cool.
3. Once the aburaage has cooled to the touch, cut it lengthwise in half, stack them, then slice into 3 to 4 mm strips. Rinse and peel the carrot, then cut into 5 cm matchsticks. Wrap in plastic wrap, poke a few holes in the plastic wrap, microwave for 2 and 1/2 minutes at 600 W, then allow to cool.
4. Grind the sesame seeds with a mortar and pestle. Add sugar and soy sauce and mix. Add the komatsuna, carrots, and aburaage, toss until well-coated, then serve.

Story Behind this Recipe

This is my mother's recipe, adapted to my taste.