Carrot and Komatsuna Greens with Mentsuyu and Miso

Carrot and Komatsuna Greens with Mentsuyu and Miso

You can eat a whole carrot with this recipe.
A quick prep recipe for times when you need just one more side dish.
Try my specialty dashi soup stock!

Ingredients: 2 to 3 servings

1 large
4 bunches
To taste
Blended Japanese soup stock:
* Miso
1 tablespoon
* Mentsuyu
1 to 2 teaspoons (concentrate)
* Sugar
About 1/2 teaspoon
* Water
1 to 1.5 tablespoons
Ground white sesame seeds
1 tablespoon (to taste)
Roasted black sesame seeds
1 teaspoon (to taste)


1. Boil vegetables in hot water with a pinch of salt. (About 1 to 2 minutes.) Be careful not to overcook.
2. Put carrots in a potful of water and boil. Once it boils, add the stems of the komatsuna, bring to a boil again, add the leaves, parboil, and drain.
3. While boiling the vegetables, combine all the * ingredients to make vegetable stock.
4. After the vegetables are parboiled, chill in water, drain excess water, add sesame seeds to the stock and serve!!!

Story Behind this Recipe

Parboiling carrots make them very easy to eat, and this dish is is full of nutrition.