Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, farmhouse recipe - komatsuna greens and chikuwa simmered in a light broth. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Farmhouse Recipe - Komatsuna Greens and Chikuwa Simmered in a Light Broth is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Farmhouse Recipe - Komatsuna Greens and Chikuwa Simmered in a Light Broth is something which I have loved my whole life.
Homepage > Recipes > Vegetable Recipes > Komatsuna Nibitashi Recipe (Lightly Seasoned Blanched Greens). We are making Komatsuna Nibitashi, lightly seasoned leafy greens, blanched for a short time. This is a quick and easy recipe and will help you to make one more green side dish.
To begin with this particular recipe, we must first prepare a few components. You can have farmhouse recipe - komatsuna greens and chikuwa simmered in a light broth using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Farmhouse Recipe - Komatsuna Greens and Chikuwa Simmered in a Light Broth:
- Get 200 grams Komatsuna
- Make ready 2 Chikuwa
- Prepare 1 for garnish Bonito flakes
- Take 200 ml Mentsuyu (or all-purpose dashi soy sauce)
- Prepare 2 tsp Vegetable oil
Komatsuna has long, slender stems with large, bright green spoon-shaped leaves. It may be harvested as a micro green, a fully mature leaf and even Komatsuna has a wide range of cooking applications dictated by the leaf's maturity upon harvest. See recipes for Komatsuna and Enoki Mushrooms with Sesame Sauce too. In this recipe, I use Komatsuna, Japanese mustard spinach, which you can find in Japanese grocery stores or local farmers market.
Steps to make Farmhouse Recipe - Komatsuna Greens and Chikuwa Simmered in a Light Broth:
- Chop the komatsuna into 5 mm pieces. Slice the chikuwa on an angle into 5 mm oblong wheels.
- Heat vegetable oil in a pan, and stir-fry the komatsuna and chikuwa.
- When the komatsuna is wilted, add the diluted mentsuyu. Simmer on low heat until the komatsuna is soft.
- Try it after it's cooled down when the flavors have melded together.
In a medium saucepan, add dashi and aburaage and bring it to a simmer. Once simmering, add soy sauce and salt. Mix all together and then add the dense parts. These amazingly tender Japanese mustard greens have a spinach-y taste with a mild radish-y kick. It can be eaten raw or cooked.
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