A Classy Version of Komatsuna with Sesame Seeds
- 1 bunch Komatsuna
- 1 Aburaage
- 1/2 Carrot
- 4 tbsp Roasted sesame seeds
- 2 tsp Sugar
- 1 tbsp and 1 teaspoon Soy sauce
- 1 pinch Salt
- Rinse the komatsuna.
- Add a pinch of salt to boiling water.
- Dunk the komatsuna in the boiling water, root ends first, then blanch briefly, leaving some firmness.
- Soak in cold water, then thoroughly squeeze out excess water.
- Chop off the root ends, then cut into 5 cm lengths.
- Pour boiling water over the aburaage in a bowl, use chopsticks to release the excess oil, then dispose of the water.
- Heat a frying pan and fry both sides of the aburaage to a crisp, then allow to cool.
- Once the aburaage has cooled to the touch, cut it lengthwise in half, stack them, then slice into 3 to 4 mm strips.
- Rinse and peel the carrot, then cut into 5 cm matchsticks.
- Wrap in plastic wrap, poke a few holes in the plastic wrap, microwave for 2 and 1/2 minutes at 600 W, then allow to cool.
- Grind the sesame seeds with a mortar and pestle.
- Add sugar and soy sauce and mix.
- Add the komatsuna, carrots, and aburaage, toss until well-coated, then serve.
komatsuna, aburaage, carrot, sesame seeds, sugar, soy sauce, salt
Taken from cookpad.com/us/recipes/155925-a-classy-version-of-komatsuna-with-sesame-seeds (may not work)