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

1. 1

   Chop the komatsuna into bite-sized lengths.

2. 2

   Slice the aburaage in half lengthwise, then cut into 1-cm wide strips.

3. 3

   Grate the ginger without peeling, then strain the juice.

4. 4

   Put the dashi soup stock, mirin, and usukuchi soy sauce into a pot, and bring to a boil.

5. 5

   Add the komatsuna stalks, greens, and aburaage, in that order, then simmer over medium-high heat without stirring.

6. 6

   Once it comes to a boil, stir it up.

7. 7

   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.

8. 8

   Adding a bit of grated ginger (not listed in ingredients) also adds a nice touch for grown-up palates.

* Per serving · 4 servings · Values may vary.