Simmered Komatsuna Greens and Satsuma-Age

1. 1

   Cut the komatsuna into suitable sizes.

2. 2

   Slice the satsuma-age into 1cm thick.

3. 3

   (If you're using mizuna, slice it thinner.)

4. 4

   Boil dashi stock in a pot and add all of the seasonings.

5. 5

   Add satsuma-age and simmer quickly so it gives off its flavour.

6. 6

   Add the stems of komatsuna, then when they've softened, add the leaves.

7. 7

   Simmer for 3 to 4 minutes, watching closely to make sure it doesn't overcook, and serve.

8. 8

   If you use mizuna leaves, it's tasty to slice the satsuma-age even more thinly than usual.

* Per serving · 4 servings · Values may vary.