A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu

• 1 bunch Komatsuna
• 2 slice Aburaage
• 40 grams Shirasu (boiled and dried baby sardines)
• 200 ml Dashi stock
• 1 tbsp Mirin
• 1 tbsp Usukuchi soy sauce
• 1 small knob Ginger

1. Chop the komatsuna into bite-sized lengths.
2. Slice the aburaage in half lengthwise, then cut into 1-cm wide strips.
3. Grate the ginger without peeling, then strain the juice.
4. Put the dashi soup stock, mirin, and usukuchi soy sauce into a pot, and bring to a boil.
5. Add the komatsuna stalks, greens, and aburaage, in that order, then simmer over medium-high heat without stirring.
6. Once it comes to a boil, stir it up.
7. When the stalk of the komatsuna reaches your desired tenderness, add the shirasu and strained ginger juice, stir it up, then turn off the heat.
8. Adding a bit of grated ginger (not listed in ingredients) also adds a nice touch for grown-up palates.

komatsuna, aburaage, shirasu, stock, mirin, soy sauce, knob ginger

Taken from cookpad.com/us/recipes/151842-a-ginger-scented-side-dish-simmered-komatsuna-atsuage-and-shirasu (may not work)