Stewed Komatsuna and Aburaage

  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)

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