Recipes | KAMADA SOY SAUCE Since 1789

Komatsuna no Nibitashi (Braised Japanese Mustard Spinach)

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

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.
Immerse Aburaage in boiling water to remove excess oil. Drain, then cut into rectangular strips.
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.