Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, stir-fried komatsuna and atsuage with ginger. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

I often use atsuage instead of meat in salads. See recipes for Komatsuna and Enoki Mushrooms with Sesame Sauce too. I made this for dinner once.

Stir-Fried Komatsuna and Atsuage with Ginger is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Stir-Fried Komatsuna and Atsuage with Ginger is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook stir-fried komatsuna and atsuage with ginger using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Stir-Fried Komatsuna and Atsuage with Ginger:

1. Take 1 bunch Komatsuna
2. Take 1 pack Atsuage
3. Get 1/2 tbsp ☆Sugar
4. Prepare 1 1/2 tbsp ☆　Soy sauce
5. Get 1/2 tbsp ☆　Sake
6. Take 1/2 tsp ☆　Chicken soup stock granules
7. Take 1 tsp ☆　Grated ginger

As per the recipe instruction, eat atsuage while it is hot with toppings such as finely chopped shallots/scallions, grated ginger, julienned shiso. Komatsuna is a type of a leaf vegetable grown commercially in Japan, Korea, and Taiwan. It is also known as the Japanese Mustard Spinach and is usually stir-fried, pickled, boiled, added to Garlic fried shrimps, cucumber with salt kelp and bonito flakes, konjac and komatsuna namul, miso soup ♪. • Atsuage is deep fried Tofu that you can use without any breaking or using batter. Atsuage is an important ingredient in Japanese cooking, especially in Atsuage is best eaten hot and fresh "as is," with simply Soy Sauce and grated ginger, like in this recipe.

Steps to make Stir-Fried Komatsuna and Atsuage with Ginger:

1. Wash the komatsuna and cut into 3 even lengths. Cut the atsuage in half and into 1 cm wide strips.
2. Combine the ☆ ingredients.
3. Heat up a frying pan and stir-fry the komatsuna stalks with a small amount of sesame oil. When they become soft and wilted, add the leaves, and continue stir-frying.
4. Transfer the stir-fried komatsuna to a plate.
5. Add a little bit more sesame oil into the pan, and stir-fry the atsuage until browned.
6. Return the komatsuna to the pan, add the mixture, and mix quickly. Serve on a plate, and you're done.

The crunchy and nutty outside definitely. Komatsuna, Japanese mustard spinach, is most delicious and economical in March and can be used in many delicious recipes. Komatsuna is mostly consumed in Japan and Taiwan where it is stir-fried, pickled, boiled, added to soups or used fresh in salads. Komatsuna has long, slender stems with large, bright green spoon-shaped leaves. It may be harvested as a micro green, a fully mature leaf and even after the flowering Komatsuna, botanically known as Brassica rapa var perviridis, is also commonly referred to as tendergreen or Japanese mustard spinach.

So that’s going to wrap it up with this special food stir-fried komatsuna and atsuage with ginger recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!