Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, simmered komatsuna greens and aburaage. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Simmered Komatsuna Greens and Aburaage cookpad.japan. The cookbook version of this recipe was too strongly seasoned, so I always season it my way now. The flavor is different every time. I wanted to remember how I make it, so I measured out the seasonings and wrote it down here. - I used light soy sauce because it makes the flavor of the dashi broth and the color of the komatsuna turn out.

Simmered Komatsuna Greens and Aburaage is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Simmered Komatsuna Greens and Aburaage is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook simmered komatsuna greens and aburaage using 6 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Simmered Komatsuna Greens and Aburaage:

1. Prepare 1 bunch Komatsuna
2. Get 1 Aburaage
3. Prepare 100 ml ○ Dashi stock (or water + 1/2 teaspoon bonito based dashi stock granules
4. Get 1 tbsp ○ Usukuchi soy sauce
5. Make ready 1 tbsp ○ Mirin
6. Take 1 tsp ○ Sugar

Add the komatsuna leaves, quickly cook them through and serve. 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). Cover and simmer for a few minutes, then it's done.

Steps to make Simmered Komatsuna Greens and Aburaage:

1. Cut the komatsuna into 3-4 cm pieces. Cut the aburaage into 1 cm strips.
2. Add the ○ ingredients to a frying pan. When it comes to a boil, add the aburaage and the komatsuna stems. Simmer and stir like you are stir-frying. Add the komatsuna leaves, quickly cook them through and serve.

Add the komatsuna and abura-age (the abura-age is hidden from view in this photo). Cover and simmer for a few minutes, then it's done. If you let it sit a little bit to cool, the oil will enhance the flavor. Great recipe for Simmered Komatsuna Greens and Aburaage. The cookbook version of this recipe was too strongly seasoned, so I always season it my way now.

So that’s going to wrap it up for this exceptional food simmered komatsuna greens and aburaage recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!