Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, farmhouse recipe - komatsuna greens and chikuwa simmered in a light broth. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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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 get started with this particular recipe, we must first prepare a few components. You can cook farmhouse recipe - komatsuna greens and chikuwa simmered in a light broth using 5 ingredients and 4 steps. Here is how you cook it.
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
- Make ready 200 ml Mentsuyu (or all-purpose dashi soy sauce)
- Make ready 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.
Instructions 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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