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Komatsuna Nibitashi by

Tags: komatsuna


Veggie Box Komatsuna
1 package of Aburaage
1/2 cup Dashi (or Vegetable stock)
1 tsp sugar
1 1/2 Tbsp Soy Sauce
2 Tbsp Sake
2 Tbsp Mirin


Wash komatsuna well and cut into 1 1/2" long pieces (sometimes it helps to soak the komatsuna first to get any debris in between the leaves). Cut aburaage into 1/2" width strips. In a pot, heat dashi, sugar, soy sauce, mirin, and sake. Add komatsuna and aburaage and cook for a couple of minutes, until softened. Cover and let it cool completely. Serve at room temperature or heat up. If you cannot find aburaage, it is made by cutting tofu into thin slices and deep fried two times, once at lower temperature first and then at high temperature last.

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