Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, stewed komatsuna and aburaage. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Stewed Komatsuna and Aburaage is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Stewed Komatsuna and Aburaage is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have stewed komatsuna and aburaage using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Stewed Komatsuna and Aburaage:
- Take 1 bunch Komatsuna
- Take 2 slice Aburaage
- Take 200 ml Bonito soup stock
- Make ready 1 tbsp ● Sake
- Prepare 1 tbsp ● Usukuchi soy sauce
- Get 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 is going to wrap this up with 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 more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
