Stir-Fried and Simmered Atsuage and Komatsuna

1. 1

   Cut the komatsuna into 5 cm lengths.

2. 2

   Julienne the carrots.

3. 3

   Pour boiling water over the atsuage to remove excess oil, then since into 5 mm.

4. 4

   Saute the ground pork in sesame oil, then once it becomes crumbly, add the carrots and komatsuna, then add the atsu-age, and continue to saute.

5. 5

   Add the boiling water, Chinese soup stock granules, sugar, soy sauce, salt, and pepper to season.

6. 6

   Once it comes to a boil, add the katakuriko dissolved in water to thicken, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.