Versatile Boiled Komatsuna and Aburaage

1. 1

   Parboil the komatsuna briefly, then cut into thirds.

2. 2

   Slice the aburaage into thin strips.

3. 3

   Add the shiro-dashi, soy sauce, sugar, sake and water to a pan and bring to a boil.

4. 4

   Stop the heat and add the aburaage and komatsuna (squeeze out the excess water before adding).

5. 5

   Let sit until it cools.

6. 6

   Reheat and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.