Boiled Komatsuna Greens and Ume Plum

1. 1

   Boil the greens; it's good to boil the stems for 30 seconds before adding the leafy greens.

2. 2

   Rinse in water.

3. 3

   When cool enough to handle, squeeze out the excess water.

4. 4

   Cut into easy-to-eat size pieces, and firmly squeeze the water out again.

5. 5

   Drizzle on some soy sauce and let sit for 5 minutes.

6. 6

   This will produce excess liquid, so squeeze the greens firmly again.

7. 7

   With the knife, mince the ume into a paste.

8. 8

   Mix the greens with the ume paste.

9. 9

   If you have time, chill it in a refrigerator prior to serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.