Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, stewed komatsuna and aburaage. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Stewed Komatsuna and Aburaage is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Stewed Komatsuna and Aburaage is something that I have loved my whole life. They’re fine and they look fantastic.
Japanese: Komatsuna to Aburaage no Nibitashi. Komatsuna is a leafy Asian vegetable, historically only available in the winter months, but these days "Aburaage" is Japanese for deep fried tofu and "nibitashi" means boiled, seasoned, and marinated. If you can not find komatsuna, try spinach—it.
To begin with this recipe, we have to prepare a few components. You can have stewed komatsuna and aburaage using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Stewed Komatsuna and Aburaage:
- Make ready 1 bunch Komatsuna
- Take 2 slice Aburaage
- Make ready 200 ml Bonito soup stock
- Make ready 1 tbsp ● Sake
- Get 1 tbsp ● Usukuchi soy sauce
- Prepare 1/2 tsp ● Mirin
- Prepare 1/2 tsp ● Sugar
Because Komatsuna is a good general green vegetable in terms of its taste, it is a convenient and versatile vegetable to use in any dish, just like spinach. Komatsuna (コマツナ（小松菜）) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan.
Steps to make Stewed Komatsuna and Aburaage:
- Cook the komatsuna in plenty of boiling water with a pinch of salt. Quickly blanch in cold water. Cut into 3 cm pieces.
- Pour boiling water over the abura-age to get rid of the surface oil. Rinse and slice into strips.
- Pour bonito soup stock into a pot. Add the ● seasonings and bring to a boil.
- Add abura-age, place a drop lid (otoshibuta) directly on top (you can also substitute a sheet of aluminum foil) and simmer for 5 minutes. Add komatsuna and cook for about 1 minute, until the komatsuna is heated through.
We are making Komatsuna Nibitashi, lightly seasoned leafy greens, blanched for a short time. See recipes for Komatsuna and Enoki Mushrooms with Sesame Sauce too. Aburaage is Japanese deep-fried tofu pouches made from soybeans. Comments Off on Aburaage (Japanese Fried Tofu Pouch). This post may contain affiliate links.
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