Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, stir-fried and simmered atsuage and komatsuna. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
I made this for dinner once. Along with other nutrients, komatsuna greens have a lot of calcium A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu. Since my usual simmered dish had gotten dull, I tried to come.
Stir-Fried and Simmered Atsuage and Komatsuna is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Stir-Fried and Simmered Atsuage and Komatsuna is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook stir-fried and simmered atsuage and komatsuna using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Stir-Fried and Simmered Atsuage and Komatsuna:
- Get 1/4 bunch Komatsuna
- Take 5 cm Carrot
- Take 100 grams Atsuage
- Take 100 grams Ground pork
- Make ready 100 ml Boiled water
- Make ready 1 tsp Chinese soup stock (granulated)
- Get 1/3 tsp Sugar
- Prepare 1/2 tsp Soy sauce
- Prepare 1 Salt and pepper
- Make ready 1 Sesame oil, to taste
- Take 1 Katakuriko slurry (1:1 ratio of water to katakuriko potato starch flour)
Simmer with other ingredients - see Kanazawa-style Simmered Chicken and Tofu (Jibuni). Add to miso soup to give extra volume to it. We are making Komatsuna Nibitashi, lightly seasoned leafy greens, blanched for a short time. Separate the stems of komatsuna and thoroughly rinse them beforehand.
Steps to make Stir-Fried and Simmered Atsuage and Komatsuna:
- Cut the komatsuna into 5 cm lengths. Julienne the carrots. Pour boiling water over the atsuage to remove excess oil, then since into 5 mm.
- Sauté the ground pork in sesame oil, then once it becomes crumbly, add the carrots and komatsuna, then add the atsu-age, and continue to sauté.
- Add the boiling water, Chinese soup stock granules, sugar, soy sauce, salt, and pepper to season.
- Once it comes to a boil, add the katakuriko dissolved in water to thicken, then serve.
Turn on the burner and stir the mixture. Add the aburaage and the stems of the komatsuna, and distribute evenly. Komatsuna gets its name from the Komatsugawa district, which includes Edogawa, Katsushika and Adachi wards. Tokyo was the second-largest regional The flavor grows stronger and hotter the longer the leaves mature. This versatile green can be stir-fried, pickled, boiled and added to soups or used. multi grain rice, simmered satoimo and atsuage and nanohana, kinpira gobo, sauted lotus root and pumpkin salad, spinach ohitashi, stir-fried turnip leaves with sesame oil.
So that is going to wrap this up for this special food stir-fried and simmered atsuage and komatsuna recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
