Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kyoto-style komatsuna greens and abura-age (fried tofu) in light broth. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is something which I’ve loved my entire life. They’re nice and they look fantastic.
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To begin with this particular recipe, we have to prepare a few components. You can cook kyoto-style komatsuna greens and abura-age (fried tofu) in light broth using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth:
- Prepare 1 bunch Komatsuna (or mizuna or za cai)
- Prepare 2 Abura-age
- Take 300 ml ※Dashi stock
- Make ready 2 tbsp ※Mirin
- Make ready 1 tbsp ※ Usukuchi soy sauce
- Prepare 1 tsp ※Salt
Komatsuna has long, slender stems with large, bright green spoon-shaped leaves. It may be harvested as a micro green, a fully mature leaf and even after the flowering Komatsuna, botanically known as Brassica rapa var perviridis, is also commonly referred to as tendergreen or Japanese mustard spinach. Deep fried tofu, or abura-age, is used in soups, one pot cookery, noodle dishes, and in many other ways. It can also be delicious all by itself as a topping on a bowl of rice (domburi).
Steps to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth:
- Wash the komatsuna and cut into a few centimeters in length. Remove the excess oil from the abura-age and cut into desired sizes.
- Put the ingredients marked ※ into a pot and bring to a boil. Add the komatsuna and abura-age (the abura-age is hidden from view in this photo).
- Cover and simmer for a few minutes, then it's done.
- If you let it sit a little bit to cool, the oil will enhance the flavor.
- Variation: Instead of komatsuna, I used mizuna greens. Other greens, either with white or green stems, work with this recipe as well.
- Related Recipe: [Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce] - - https://cookpad.com/us/recipes/154345-kyoto-style-japanese-style-tofu-and-shimeji-mushroom-with-ankake-sauce
- Related Recipe: [Simmered Napa Cabbage and Chikuwa] - - https://cookpad.com/us/recipes/152749-stewed-chinese-cabbage-and-chikuwa
See recipes for Komatsuna and Enoki Mushrooms with Sesame Sauce too. We are making Komatsuna Nibitashi, lightly seasoned leafy greens, blanched for a short time. This is a quick and easy recipe and will help you to make one more green side dish. The dashi stock made from whitebait and aburaage makes the dish exceptionally delicious! Foodstuffs were purchased from several supermarkets.
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