Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth
Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, kyoto-style komatsuna greens and abura-age (fried tofu) in light broth. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is something which I’ve loved my whole life. They’re fine and they look wonderful.

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 cook that.

The ingredients needed to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth:
  1. Get 1 bunch Komatsuna (or mizuna or za cai)
  2. Take 2 Abura-age
  3. Get 300 ml ※Dashi stock
  4. Get 2 tbsp ※Mirin
  5. Prepare 1 tbsp ※ Usukuchi soy sauce
  6. Get 1 tsp ※Salt
Instructions to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth:
  1. Wash the komatsuna and cut into a few centimeters in length. Remove the excess oil from the abura-age and cut into desired sizes.
  2. 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).
  3. Cover and simmer for a few minutes, then it's done.
  4. If you let it sit a little bit to cool, the oil will enhance the flavor.
  5. Variation: Instead of komatsuna, I used mizuna greens. Other greens, either with white or green stems, work with this recipe as well.
  6. 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
  7. Related Recipe: [Simmered Napa Cabbage and Chikuwa] - - https://cookpad.com/us/recipes/152749-stewed-chinese-cabbage-and-chikuwa

So that is going to wrap this up for this special food kyoto-style komatsuna greens and abura-age (fried tofu) in light broth recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at 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!