Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, simmered komatsuna greens and satsuma-age. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Simmered Komatsuna Greens and Satsuma-Age is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Simmered Komatsuna Greens and Satsuma-Age is something which I’ve loved my entire life.

Discover your favourite Socks, Tights, Leggings and Swimwear at Calzedonia.com Simmered Komatsuna Greens and Satsuma-Age cookpad.japan. My mother often made this dish. It might be a country-style way of using satsuma-age? Instead of satsuma-age, you can use abura-age (thin fried tofu), with the oil removed, or atsu-age (thick fried tofu).

To begin with this particular recipe, we must first prepare a few components. You can cook simmered komatsuna greens and satsuma-age using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Simmered Komatsuna Greens and Satsuma-Age:

1. Take 1 bunch Komatsuna
2. Make ready 2 to 3 pieces Satsuma-age
3. Take 400 ml Dashi stock
4. Take 1 tbsp Sake
5. Make ready 2 tbsp Usukuchi soy sauce
6. Make ready 2 tbsp Mirin

The leaves become a deeper green color as the plant ages and its delicate stems grow wide, coarse and pale in color. In its young state, Komatsuna is tender and delicate with a sweet flavor and mild mustard bite. Bring a pot of water to a boil and add a pinch of salt. Add the greens stem-end first, gradually.

Steps to make Simmered Komatsuna Greens and Satsuma-Age:

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.

Bring a pot of water to a boil and add a pinch of salt. Add the greens stem-end first, gradually. For variations, you can also try it with Atsuage (thick fried tofu) or Chikuwa (fish cake with a hole in the middle), or Satsuma Age (fried fish cake, sometimes mixed with seafood or vegetables). In this recipe, I use Komatsuna, Japanese mustard spinach, which you can find in Japanese grocery stores or local farmers market. Komatsuna is rich in calcium and has a mild flavor so it doesn't require pre-boiling.

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