Simmered Komatsuna Greens and Satsuma-Age

• 1 bunch Komatsuna
• 2 to 3 pieces Satsuma-age
• 400 ml Dashi stock
• 1 tbsp Sake
• 2 tbsp Usukuchi soy sauce
• 2 tbsp Mirin

1. Cut the komatsuna into suitable sizes.
2. Slice the satsuma-age into 1cm thick.
3. (If you're using mizuna, slice it thinner.)
4. Boil dashi stock in a pot and add all of the seasonings.
5. Add satsuma-age and simmer quickly so it gives off its flavour.
6. Add the stems of komatsuna, then when they've softened, add the leaves.
7. Simmer for 3 to 4 minutes, watching closely to make sure it doesn't overcook, and serve.
8. If you use mizuna leaves, it's tasty to slice the satsuma-age even more thinly than usual.

komatsuna, satsumaage, stock, sake, soy sauce, mirin

Taken from cookpad.com/us/recipes/168186-simmered-komatsuna-greens-and-satsuma-age (may not work)