Simple Simmered Komatsuna and Atsuage

Simple Simmered Komatsuna and Atsuage

I tried out various methods and settled on this recipe.
It is lightly flavored, but the flavors soak in and become delicious!


1 bunch
one packet
For the dashi sauce↓
1 cup - 200ml
☆Dashi stock granules
1 teaspoon
☆Soy sauce
1.5 tablespoons
☆ Usukuchi soy sauce
1/2 tablespoon
1 tablespoon
1 tablespoon
1 teaspoon


1. Wash the komatsuna, and cut into about 3cm pieces. Drain the oil from the aburaage by pouring hot water over it and draining. Cut into about 2-3 cm thick slices.
2. Add all of the ☆ ingredients into a pan or pot, bring to a boil, add the atsuage, bring to a boil again, add the komatsuna, and cook through until it wilts.
3. Turn off the heat after it has cooked through, and let it cool. The flavor soaks in while you let it cool. You can eat it as-is if you are running short on time.
4. Warm it up again before eating, and it is done☆.

Story Behind this Recipe

I just love simmered komatsuna and atsuage.