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

1. Wash the komatsuna, and cut into about 3cm pieces.
2. Drain the oil from the aburaage by pouring hot water over it and draining.
3. Cut into about 2-3 cm thick slices.
4. 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.
5. Turn off the heat after it has cooked through, and let it cool.
6. The flavor soaks in while you let it cool.
7. You can eat it as-is if you are running short on time.
8. 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)