Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, kyoto-style komatsuna greens and abura-age (fried tofu) in light broth. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is something which I’ve loved my entire life.

Wash the komatsuna and cut into a few centimeters in length. Remove the excess oil from the abura-age and cut into desired sizes. Put the ingredients marked ※ into a pot and bring to a boil. Add the komatsuna and abura-age (the abura-age is hidden from view in this photo).

To get started with this recipe, we have to first prepare a few components. You can cook kyoto-style komatsuna greens and abura-age (fried tofu) in light broth using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth:

1. Take 1 bunch Komatsuna (or mizuna or za cai)
2. Prepare 2 Abura-age
3. Take 300 ml ※Dashi stock
4. Take 2 tbsp ※Mirin
5. Prepare 1 tbsp ※ Usukuchi soy sauce
6. Get 1 tsp ※Salt

Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth instructions. Wash the komatsuna and cut into a few centimeters in length. Remove the excess oil from the abura-age and cut into. Komatsuna & Deep Fried Tofu Recipe.

Steps to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth:

1. Wash the komatsuna and cut into a few centimeters in length. Remove the excess oil from the abura-age and cut into desired sizes.
2. Put the ingredients marked ※ into a pot and bring to a boil. Add the komatsuna and abura-age (the abura-age is hidden from view in this photo).
3. Cover and simmer for a few minutes, then it's done.
4. If you let it sit a little bit to cool, the oil will enhance the flavor.
5. Variation: Instead of komatsuna, I used mizuna greens. Other greens, either with white or green stems, work with this recipe as well.
6. Related Recipe: [Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce] - - https://cookpad.com/us/recipes/154345-kyoto-style-japanese-style-tofu-and-shimeji-mushroom-with-ankake-sauce
7. Related Recipe: [Simmered Napa Cabbage and Chikuwa] - - https://cookpad.com/us/recipes/152749-stewed-chinese-cabbage-and-chikuwa

Remove the excess oil from the abura-age and cut into. Komatsuna & Deep Fried Tofu Recipe. If you can not find komatsuna, try spinach—it also compliments this recipe. Komatsuna is a leafy Asian vegetable, historically only available in the winter months, but these days you can buy it in any season. "Aburaage" is Japanese for deep fried tofu and "nibitashi" means boiled, seasoned, and marinated. If you can not find komatsuna, try spinach—it also compliments this recipe.

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