Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, stewed komatsuna and aburaage. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Stewed Komatsuna and Aburaage is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Stewed Komatsuna and Aburaage is something that I have loved my entire life.
To begin with this particular 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 can achieve it.
The ingredients needed to make Stewed Komatsuna and Aburaage:
- Take 1 bunch Komatsuna
- Prepare 2 slice Aburaage
- Take 200 ml Bonito soup stock
- Get 1 tbsp ● Sake
- Take 1 tbsp ● Usukuchi soy sauce
- Take 1/2 tsp ● Mirin
- Make ready 1/2 tsp ● Sugar
Instructions 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.
So that’s going to wrap this up for this exceptional food stewed komatsuna and aburaage recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
