Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, stewed komatsuna and aburaage. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Stewed Komatsuna and Aburaage is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Stewed Komatsuna and Aburaage is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Prepare 1 bunch Komatsuna
- Take 2 slice Aburaage
- Take 200 ml Bonito soup stock
- Make ready 1 tbsp ● Sake
- Get 1 tbsp ● Usukuchi soy sauce
- Make ready 1/2 tsp ● Mirin
- Prepare 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 it up with this special food stewed komatsuna and aburaage recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
