Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, a classy version of komatsuna with sesame seeds. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
A Classy Version of Komatsuna with Sesame Seeds is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. A Classy Version of Komatsuna with Sesame Seeds is something which I’ve loved my whole life. They’re nice and they look wonderful.
Komatsuna gets its name from the Komatsugawa district, which includes Edogawa, Katsushika and Adachi wards. It is also called spinach mustard, Komatsuna has dark green leaves that are rich in calcium and often quite glossy. They can be harvested at any stage and prepared like spinach in the.
To get started with this recipe, we have to first prepare a few components. You can cook a classy version of komatsuna with sesame seeds using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make A Classy Version of Komatsuna with Sesame Seeds:
- Make ready 1 bunch Komatsuna
- Make ready 1 Aburaage
- Take 1/2 Carrot
- Make ready 4 tbsp Roasted sesame seeds
- Get 2 tsp Sugar
- Make ready 1 tbsp and 1 teaspoon Soy sauce
- Get 1 pinch Salt
Senposai is heat tolerant and grows well all year. Non è stato possibile tradurre questa inserzione in italiano. Komatsuna is one of our favorite Asian greens. You can plant it from early spring through fall and eat the leaves, stems, and even flower heads; it survives the winter happily in an unheated tunnel or under row cover.
Steps to make A Classy Version of Komatsuna with Sesame Seeds:
- 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.
You can use the leaves fresh when young. Komatsuna has dark green leaves that are rich in calcium, and it's grown commercially in Japan, Taiwan, and Korea. See recipes for Komatsuna and Enoki Mushrooms with Sesame Sauce too. 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.
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