Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, boiled komatsuna & deep-fried tofu. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Today's Oishiy recipe is ''Boiled Komatsuna Salad''. Today's my first side dish is the Fried Atsuage with veggies which is the leftovers of yesterday's supper. See recipes for Komatsuna and Enoki Mushrooms with Sesame Sauce too.
Boiled Komatsuna & Deep-Fried Tofu is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Boiled Komatsuna & Deep-Fried Tofu is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook boiled komatsuna & deep-fried tofu using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Boiled Komatsuna & Deep-Fried Tofu:
- Get 1 bunch Komatsuna
- Make ready 1 Aburaage
- Prepare 1 tbsp ★Water
- Prepare 1 tsp ★Sake
- Make ready 1 tsp ★Mirin
- Prepare 1/2 tsp ★Soy sauce
- Take 1/2 tsp ★Dashi stock granules
Komatsuna is rated by its fans above other Oriental brassicas such as mizuna and bok choi in tenderness, mildness, and versatility, and it's less likely to bolt in spring and autumn. Komatsuna is a Japanese mustard spinach. It is also known as the Japanese Mustard Spinach and is usually stir-fried, pickled, boiled, added to soups, or used fresh in. Garnish: boiled Japanese mustard spinach, white long green onion Braised Pork Chops with Steamed Rice, Sausage, Komatsuna, Egg with Spring Onion, Braised Pork Paste and Cabbage.
Instructions to make Boiled Komatsuna & Deep-Fried Tofu:
- Wash the komatsuna and cut into bite-sized pieces. Cut the aburaage in half and then thinly slice. Pour boiling water over the aburaage to remove the oil if you prefer.
- Transfer the komatsuna and aburaage to a heat-resistant dish. Pour over the ★ ingredients. Loosely cover with plastic wrap and microwave for 2 and 1/2 minutes at 600 W. Stir it well and it's done.
Komatsuna is very nutritious and rich in vitamins and minerals (an excellent source of calcium). It is stir-fried, pickled, boiled and added to sups or used fresh in salads. The leaves can be eaten at any. Komatsuna is native to Japan but is also found in Korea and Taiwan. While it can be eaten raw, komatsuna can also be pickled, steamed, boiled and stir-fried together with a few other vegetables.
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