Komatsuna no Nibitashi (Braised Japanese Mustard Spinach)

Komatsuna no Nibitashi (Braised Japanese Mustard Spinach)

Calories59 kcal
Sodium0.8 g
Total time
15 minutes


Komatsuna (Japanese mustard spinach) 200 g (around 1/2 bunch)
Aburaage (deep fried tofu) 20 g (around 1/4 of a piece)
(A) Vegan Dashi Soy Sauce 20 ml
(A) Water 160 ml
Salt (for parboiling Komatsuna) as desired


  1. Parboil Komatsuna in salt water, cool in cold water, squeeze out the water and excess moisture from the cooked Komatsuna, then cut into 4 cm long pieces.
  2. Immerse Aburaage in boiling water to remove excess oil. Drain, then cut into rectangular strips.
  3. Heat A (Vegan Dashi Soy Sauce and water) and the Aburaage in a pot and bring to a boil. Add the Komatsuna from step 1 and remove from heat.

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