Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, simmered mizuna and aburaage in sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mizuna's taste is peppery like arugula and slightly bitter like frisee, yet it's milder and sweeter than either of the more commonly found salad greens. When mizuna is sauteed, it retains its juiciness and sops up much of the flavoring liquid you may use, such as stock or soy sauce. Cut the Chinese cabbage into bite-sized pieces, cut the carrot into thin, short rectangles.
Simmered Mizuna and Aburaage in Sauce is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Simmered Mizuna and Aburaage in Sauce is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook simmered mizuna and aburaage in sauce using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Simmered Mizuna and Aburaage in Sauce:
- Get 3 bunches Mizuna
- Prepare 2 Aburaage
- Make ready 1 dash Vegetable oil
- Get 100 ml ☆Dashi stock
- Get 1 tbsp ☆Usukuchi soy sauce
- Take 1 tsp ☆Sugar
- Get 1 pinch ☆Salt
Boil water in a large pan and heat udon noodles as indicated in the package. Drain the udon and divide into four bowls. Pour the hot soup over udon noodles. Top with seasoned aburaage and kamaboko slices.
Steps to make Simmered Mizuna and Aburaage in Sauce:
- Cut the mizuna into 5 cm lengths.
- Cut the aburaage diagonally into thin strips.
- Heat vegetable oil in a pot, and briefly stir-fry the mizuna and aburaage.
- Add the ☆ ingredients, and bring to a boil, then done.
Aburaage (油揚げ) are made from plain tofu that's been sliced and then deep fried. I always keep aburaage in the freezer until I need them. In Japan, aburaage are mostly used in stewed dishes. Aburaage is basically a deep-fried thin slice of tofu. Snow pea leaves and aburaage are simmered in a lightly flavoured dashi broth.
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