Stewed Komatsuna and Aburaage

1. 1

   Cook the komatsuna in plenty of boiling water with a pinch of salt.

2. 2

   Quickly blanch in cold water.

3. 3

   Cut into 3 cm pieces.

4. 4

   Pour boiling water over the abura-age to get rid of the surface oil.

5. 5

   Rinse and slice into strips.

6. 6

   Pour bonito soup stock into a pot.

7. 7

   Add the seasonings and bring to a boil.

8. 8

   Add abura-age, place a drop lid (otoshibuta) directly on top (you can also substitute a sheet of aluminum foil) and simmer for 5 minutes.

9. 9

   Add komatsuna and cook for about 1 minute, until the komatsuna is heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.