Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, stewed komatsuna and aburaage. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Stewed Komatsuna and Aburaage is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Stewed Komatsuna and Aburaage is something which I have loved my whole life. They’re fine and they look wonderful.
Japanese: Komatsuna to Aburaage no Nibitashi. Komatsuna is a leafy Asian vegetable, historically only available in the winter months, but these days "Aburaage" is Japanese for deep fried tofu and "nibitashi" means boiled, seasoned, and marinated. If you can not find komatsuna, try spinach—it.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook stewed komatsuna and aburaage using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Stewed Komatsuna and Aburaage:
- Make ready 1 bunch Komatsuna
- Take 2 slice Aburaage
- Prepare 200 ml Bonito soup stock
- Prepare 1 tbsp ● Sake
- Make ready 1 tbsp ● Usukuchi soy sauce
- Make ready 1/2 tsp ● Mirin
- Get 1/2 tsp ● Sugar
It is grown commercially in Japan and Taiwan. Komatsuna Nibitashi is a quintessential Japanese side dish. It is light, healthy, and subtly flavored, and can go with any entree and steamed rice. Because Komatsuna is a good general green vegetable in terms of its taste, it is a convenient and versatile vegetable to use in any dish, just like spinach.
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.
Aburaage is Japanese deep-fried tofu pouches made from soybeans. Comments Off on Aburaage (Japanese Fried Tofu Pouch). This post may contain affiliate links. Please read my disclosure policy for details. We are making Komatsuna Nibitashi, lightly seasoned leafy greens, blanched for a short time.
So that is going to wrap this up with this exceptional food stewed komatsuna and aburaage recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
