Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, versatile boiled komatsuna and aburaage. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
The ingredients are potato, komatsuna (Japanese mustard spinach), Aburaage (deep‐fried tofu), water, soup stock on the market, and miso. Japanese: Komatsuna to Aburaage no Nibitashi. Komatsuna is a leafy Asian vegetable, historically only available in the winter months, but these days "Aburaage" is Japanese for deep fried tofu and "nibitashi" means boiled, seasoned, and marinated.
Versatile Boiled Komatsuna and Aburaage is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Versatile Boiled Komatsuna and Aburaage is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook versatile boiled komatsuna and aburaage using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Versatile Boiled Komatsuna and Aburaage:
- Prepare 1 bunch Komatsuna (or spinach)
- Make ready 1 Aburaage
- Make ready 1 tbsp Shiro-dashi (concentrate)
- Take 1 tsp Soy sauce
- Get 1 tsp Sugar
- Prepare 2 tsp Sake
- Take 50 ml Water
It is a very versatile vegetable and can be eaten raw, pickled, stir-fried, boiled, used fresh in salads, or added to soups. It is popular in soups as it can stay firm after being simmered. Sehen Sie sich diese Stock-Fotografie an von Komatsuna To Aburaage No Nibitashi. Bei Getty Images finden Sie erstklassige Bilder in hoher Auflösung.
Instructions to make Versatile Boiled Komatsuna and Aburaage:
- Parboil the komatsuna briefly, then cut into thirds. Slice the aburaage into thin strips.
- Add the shiro-dashi, soy sauce, sugar, sake and water to a pan and bring to a boil. Stop the heat and add the aburaage and komatsuna (squeeze out the excess water before adding). Let sit until it cools.
- Reheat and it's done.
Jumbo komatsuna from Ibaraki Prefecture - like that happy giraffe, they grew up healthfully and quickly! Komatsuna or Japanese mustard spinach (Brassica rapa var. perviridis) and aburaage Garlic fried shrimps, cucumber with salt kelp and bonito flakes, konjac and komatsuna namul, miso. Aburaage is Japanese deep-fried tofu pouches made from soybeans. You can use it to make inari sushi Japanese Aburaage is made in the same way as Chinese tofu puffs or other Asian bean curd puffs Inari Sushi - Aburaage is first boiled, then simmered in a dashi broth, and then stuffed with. Komatsuna is a hardy cold-weather green full of calcium and vitamins.
So that is going to wrap it up with this special food versatile boiled komatsuna and aburaage recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
