Simmered Mizuna and Aburaage in Sauce

• 3 bunches Mizuna
• 2 Aburaage
• 1 dash Vegetable oil
• 100 ml Dashi stock
• 1 tbsp Usukuchi soy sauce
• 1 tsp Sugar
• 1 pinch Salt

1. Cut the mizuna into 5 cm lengths.
2. Cut the aburaage diagonally into thin strips.
3. Heat vegetable oil in a pot, and briefly stir-fry the mizuna and aburaage.
4. Add the ingredients, and bring to a boil, then done.

mizuna, aburaage, vegetable oil, stock, soy sauce, sugar, salt

Taken from cookpad.com/us/recipes/146411-simmered-mizuna-and-aburaage-in-sauce (may not work)