Stewed Komatsuna and Aburaage

• 1 bunch Komatsuna
• 2 slice Aburaage
• 200 ml Bonito soup stock
• 1 tbsp Sake
• 1 tbsp Usukuchi soy sauce
• 1/2 tsp Mirin
• 1/2 tsp Sugar

1. Cook the komatsuna in plenty of boiling water with a pinch of salt.
2. Quickly blanch in cold water.
3. Cut into 3 cm pieces.
4. Pour boiling water over the abura-age to get rid of the surface oil.
5. Rinse and slice into strips.
6. Pour bonito soup stock into a pot.
7. Add the seasonings and bring to a boil.
8. Add abura-age, place a drop lid (otoshibuta) directly on top (you can also substitute a sheet of aluminum foil) and simmer for 5 minutes.
9. Add komatsuna and cook for about 1 minute, until the komatsuna is heated through.

komatsuna, aburaage, sake, soy sauce, mirin, sugar

Taken from cookpad.com/us/recipes/170101-stewed-komatsuna-and-aburaage (may not work)