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
- Cook the komatsuna in plenty of boiling water with a pinch of salt.
- Quickly blanch in cold water.
- Cut into 3 cm pieces.
- Pour boiling water over the abura-age to get rid of the surface oil.
- Rinse and slice into strips.
- Pour bonito soup stock into a pot.
- Add the seasonings and bring to a boil.
- 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.
- 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)