Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, a ginger-scented side dish simmered komatsuna, atsuage, and shirasu. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu is something which I have loved my entire life.
A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu. Since my usual simmered dish had gotten dull, I tried to come up with something a bit different. My goal was to boost the calcium content.
To get started with this recipe, we must prepare a few ingredients. You can cook a ginger-scented side dish simmered komatsuna, atsuage, and shirasu using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu:
- Get 1 bunch Komatsuna
- Prepare 2 slice Aburaage
- Get 40 grams Shirasu (boiled and dried baby sardines)
- Prepare 200 ml Dashi stock
- Get 1 tbsp Mirin
- Get 1 tbsp Usukuchi soy sauce
- Make ready 1 small knob Ginger
All you need is Komatsuna, Aburage. Why don't we make this super easy side. Shirasu is a simple seafood dish, consisting of either raw or boiled, salted and dried juvenile white Shirasu-don is available at roadside stalls and fancy restaurants, eaten as a single, solitary dish or Each incarnation has its own flavor and texture. Raw shirasu is delicately chewy and is scented with.
Instructions to make A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu:
- Chop the komatsuna into bite-sized lengths. Slice the aburaage in half lengthwise, then cut into 1-cm wide strips. Grate the ginger without peeling, then strain the juice.
- Put the dashi soup stock, mirin, and usukuchi soy sauce into a pot, and bring to a boil. Add the komatsuna stalks, greens, and aburaage, in that order, then simmer over medium-high heat without stirring.
- Once it comes to a boil, stir it up. When the stalk of the komatsuna reaches your desired tenderness, add the shirasu and strained ginger juice, stir it up, then turn off the heat.
- Adding a bit of grated ginger (not listed in ingredients) also adds a nice touch for grown-up palates.
Komatsuna (コマツナ（小松菜）) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna. TRADITIONAL JAPANESE RECIPE: Atsuage is essentially deep fried Tofu. Atsuage is an important ingredient in Japanese cooking, so much so that you can find it in almost every bento box from any supermarket across the country. We are making Komatsuna Nibitashi, lightly seasoned leafy greens, blanched for a short time.
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