Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, versatile boiled komatsuna and aburaage. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
The ingredients are potato, komatsuna (Japanese mustard spinach), Aburaage (deep‐fried tofu), water, soup stock on the market, and miso. 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.
Versatile Boiled Komatsuna and Aburaage is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Versatile Boiled Komatsuna and Aburaage is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have versatile boiled komatsuna and aburaage using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Versatile Boiled Komatsuna and Aburaage:
- Prepare 1 bunch Komatsuna (or spinach)
- Take 1 Aburaage
- Get 1 tbsp Shiro-dashi (concentrate)
- Make ready 1 tsp Soy sauce
- Get 1 tsp Sugar
- Make ready 2 tsp Sake
- Get 50 ml Water
It is a very versatile vegetable and can be eaten raw, pickled, stir-fried, boiled, used fresh in salads, or added to soups. It is popular in soups as it can stay firm after being simmered. This vegan aburaage is delicious yet easy to make. The mixture of salty and sweet relies only on dashi, soy sauce and sugar.
Instructions to make Versatile Boiled Komatsuna and Aburaage:
- Parboil the komatsuna briefly, then cut into thirds. Slice the aburaage into thin strips.
- Add the shiro-dashi, soy sauce, sugar, sake and water to a pan and bring to a boil. Stop the heat and add the aburaage and komatsuna (squeeze out the excess water before adding). Let sit until it cools.
- Reheat and it's done.
Aburaage is a type of deep fried tofu most popularly used in inari sushi and as a topping/side in noodle dishes. It absorbs liquid readily like a sponge and much like tofu, it takes on. Jumbo komatsuna from Ibaraki Prefecture - like that happy giraffe, they grew up healthfully and quickly! Komatsuna or Japanese mustard spinach (Brassica rapa var. perviridis) and aburaage Garlic fried shrimps, cucumber with salt kelp and bonito flakes, konjac and komatsuna namul, miso. Aburaage is Japanese deep-fried tofu pouches made from soybeans.
So that’s going to wrap this up with this exceptional food versatile boiled komatsuna and aburaage recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
