A Classy Version of Komatsuna with Sesame Seeds

1. 1

   Rinse the komatsuna.

2. 2

   Add a pinch of salt to boiling water.

3. 3

   Dunk the komatsuna in the boiling water, root ends first, then blanch briefly, leaving some firmness.

4. 4

   Soak in cold water, then thoroughly squeeze out excess water.

5. 5

   Chop off the root ends, then cut into 5 cm lengths.

6. 6

   Pour boiling water over the aburaage in a bowl, use chopsticks to release the excess oil, then dispose of the water.

7. 7

   Heat a frying pan and fry both sides of the aburaage to a crisp, then allow to cool.

8. 8

   Once the aburaage has cooled to the touch, cut it lengthwise in half, stack them, then slice into 3 to 4 mm strips.

9. 9

   Rinse and peel the carrot, then cut into 5 cm matchsticks.

10. 10

    Wrap in plastic wrap, poke a few holes in the plastic wrap, microwave for 2 and 1/2 minutes at 600 W, then allow to cool.

11. 11

    Grind the sesame seeds with a mortar and pestle.

12. 12

    Add sugar and soy sauce and mix.

13. 13

    Add the komatsuna, carrots, and aburaage, toss until well-coated, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.