Simple Simmered Komatsuna and Atsuage
- 1 bunch Komatsuna
- 1 one packet Atsuage
- 200 ml Water
- 1 tsp Dashi stock granules
- 1 1/2 tbsp Soy sauce
- 1/2 tbsp Usukuchi soy sauce
- 1 tbsp Sake
- 1 tbsp Mirin
- 1 tsp Sugar
- Wash the komatsuna, and cut into about 3cm pieces.
- Drain the oil from the aburaage by pouring hot water over it and draining.
- Cut into about 2-3 cm thick slices.
- Add all of the ingredients into a pan or pot, bring to a boil, add the atsuage, bring to a boil again, add the komatsuna, and cook through until it wilts.
- Turn off the heat after it has cooked through, and let it cool.
- The flavor soaks in while you let it cool.
- You can eat it as-is if you are running short on time.
- Warm it up again before eating, and it is done.
komatsuna, atsuage, water, granules, soy sauce, soy sauce, sake, mirin, sugar
Taken from cookpad.com/us/recipes/169300-simple-simmered-komatsuna-and-atsuage (may not work)