Seasoned Komatsuna and Boiled Egg

Seasoned Komatsuna and Boiled Egg

Parboiled komatsuna (Japanese mustard spinach) and boiled egg is seasoned with oyster sauce and mayonnaise for the added umami and rich flavour. The curry makes this dish even more appetizing.

Ingredients: 2-3 servings

1/2 bunch (120-150 g after boiling)
Ham (optional)
1 tablespoon
Oyster sauce
2 teaspoons
1/2 teaspoon
Curry powder
about 1/3 teaspoon
Salt and pepper
to taste
Boiled egg


1. Parboil the komatsuna (Japanese mustard spinach) or microwave to soften. When it has cooled, drain the excess water, and chop into bite-sized pieces.
2. Cut the ham into small pieces of your preferred size. Mix all the ingredients except for the boiled egg. Finally add roughly chopped boiled egg, mix briefly, then it's done.

Story Behind this Recipe

I cooked komatsuna, which has plenty of calcium for summer without a frying pan. Egg absorbs oyster sauce and mayonnaise. Even simply parboiled komatsuna is easy to eat. This dish is seasoned with curry flavour that kids love.