Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth
- 1 bunch Komatsuna (or mizuna or za cai)
- 2 Abura-age
- 300 ml Dashi stock
- 2 tbsp Mirin
- 1 tbsp Usukuchi soy sauce
- 1 tsp Salt
- Wash the komatsuna and cut into a few centimeters in length.
- Remove the excess oil from the abura-age and cut into desired sizes.
- Put the ingredients marked into a pot and bring to a boil.
- Add the komatsuna and abura-age (the abura-age is hidden from view in this photo).
- Cover and simmer for a few minutes, then it's done.
- If you let it sit a little bit to cool, the oil will enhance the flavor.
- Variation: Instead of komatsuna, I used mizuna greens.
- Other greens, either with white or green stems, work with this recipe as well.
- Related Recipe: Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce
- Related Recipe: Simmered Napa Cabbage and Chikuwa
komatsuna, stock, mirin, soy sauce, salt
Taken from cookpad.com/us/recipes/145674-kyoto-style-komatsuna-greens-and-abura-age-fried-tofu-in-light-broth (may not work)