A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu
A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, a ginger-scented side dish simmered komatsuna, atsuage, and shirasu. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook a ginger-scented side dish simmered komatsuna, atsuage, and shirasu using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu:
  1. Take 1 bunch Komatsuna
  2. Get 2 slice Aburaage
  3. Prepare 40 grams Shirasu (boiled and dried baby sardines)
  4. Prepare 200 ml Dashi stock
  5. Make ready 1 tbsp Mirin
  6. Make ready 1 tbsp Usukuchi soy sauce
  7. Get 1 small knob Ginger
Steps to make A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu:
  1. Chop the komatsuna into bite-sized lengths. Slice the aburaage in half lengthwise, then cut into 1-cm wide strips. Grate the ginger without peeling, then strain the juice.
  2. Put the dashi soup stock, mirin, and usukuchi soy sauce into a pot, and bring to a boil. Add the komatsuna stalks, greens, and aburaage, in that order, then simmer over medium-high heat without stirring.
  3. Once it comes to a boil, stir it up. When the stalk of the komatsuna reaches your desired tenderness, add the shirasu and strained ginger juice, stir it up, then turn off the heat.
  4. Adding a bit of grated ginger (not listed in ingredients) also adds a nice touch for grown-up palates.

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