Simple Simmered Komatsuna and Atsuage

1. 1

   Wash the komatsuna, and cut into about 3cm pieces.

2. 2

   Drain the oil from the aburaage by pouring hot water over it and draining.

3. 3

   Cut into about 2-3 cm thick slices.

4. 4

   Add all of the ingredients into a pan or pot, bring to a boil, add the atsuage, bring to a boil again, add the komatsuna, and cook through until it wilts.

5. 5

   Turn off the heat after it has cooked through, and let it cool.

6. 6

   The flavor soaks in while you let it cool.

7. 7

   You can eat it as-is if you are running short on time.

8. 8

   Warm it up again before eating, and it is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.