Easiest Way to Make Tasty Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth

Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth.

You can cook Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth

1. You need 1 bunch of Komatsuna (or mizuna or za cai).
2. You need 2 of Abura-age.
3. Prepare 300 ml of ※Dashi stock.
4. Prepare 2 tbsp of ※Mirin.
5. It's 1 tbsp of ※ Usukuchi soy sauce.
6. You need 1 tsp of ※Salt.

Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth step by step

1. Wash the komatsuna and cut into a few centimeters in length. Remove the excess oil from the abura-age and cut into desired sizes..
2. Put the ingredients marked ※ into a pot and bring to a boil. Add the komatsuna and abura-age (the abura-age is hidden from view in this photo)..
3. Cover and simmer for a few minutes, then it's done..
4. If you let it sit a little bit to cool, the oil will enhance the flavor..
5. Variation: Instead of komatsuna, I used mizuna greens. Other greens, either with white or green stems, work with this recipe as well..
6. Related Recipe: [Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce] https://cookpad.com/us/recipes/154345-kyoto-style-japanese-style-tofu-and-shimeji-mushroom-with-ankake-sauce.
7. Related Recipe: [Simmered Napa Cabbage and Chikuwa] https://cookpad.com/us/recipes/152749-stewed-chinese-cabbage-and-chikuwa.