Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, stewed komatsuna and aburaage. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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. If you can not find komatsuna, try spinach—it.
Stewed Komatsuna and Aburaage is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Stewed Komatsuna and Aburaage is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have stewed komatsuna and aburaage using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Stewed Komatsuna and Aburaage:
- Make ready 1 bunch Komatsuna
- Get 2 slice Aburaage
- Take 200 ml Bonito soup stock
- Get 1 tbsp ● Sake
- Make ready 1 tbsp ● Usukuchi soy sauce
- Get 1/2 tsp ● Mirin
- Get 1/2 tsp ● Sugar
It is grown commercially in Japan and Taiwan. Komatsuna Nibitashi is a quintessential Japanese side dish. It is light, healthy, and subtly flavored, and can go with any entree and steamed rice. Because Komatsuna is a good general green vegetable in terms of its taste, it is a convenient and versatile vegetable to use in any dish, just like spinach.
Instructions to make Stewed Komatsuna and Aburaage:
- Cook the komatsuna in plenty of boiling water with a pinch of salt. Quickly blanch in cold water. Cut into 3 cm pieces.
- Pour boiling water over the abura-age to get rid of the surface oil. Rinse and slice into strips.
- Pour bonito soup stock into a pot. Add the ● seasonings and bring to a boil.
- 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. Add komatsuna and cook for about 1 minute, until the komatsuna is heated through.
Aburaage is Japanese deep-fried tofu pouches made from soybeans. Comments Off on Aburaage (Japanese Fried Tofu Pouch). This post may contain affiliate links. Please read my disclosure policy for details. We are making Komatsuna Nibitashi, lightly seasoned leafy greens, blanched for a short time.
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