Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, stewed komatsuna and aburaage. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Stewed Komatsuna and Aburaage is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Stewed Komatsuna and Aburaage is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook stewed komatsuna and aburaage using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Stewed Komatsuna and Aburaage:
- Prepare 1 bunch Komatsuna
- Take 2 slice Aburaage
- Prepare 200 ml Bonito soup stock
- Make ready 1 tbsp ● Sake
- Take 1 tbsp ● Usukuchi soy sauce
- Prepare 1/2 tsp ● Mirin
- Make ready 1/2 tsp ● Sugar
Steps 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 special food stewed komatsuna and aburaage recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
