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

1. Wash the komatsuna and cut into a few centimeters in length.
2. Remove the excess oil from the abura-age and cut into desired sizes.
3. Put the ingredients marked into a pot and bring to a boil.
4. Add the komatsuna and abura-age (the abura-age is hidden from view in this photo).
5. Cover and simmer for a few minutes, then it's done.
6. If you let it sit a little bit to cool, the oil will enhance the flavor.
7. Variation: Instead of komatsuna, I used mizuna greens.
8. Other greens, either with white or green stems, work with this recipe as well.
9. Related Recipe: Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce
10. 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)