Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth
Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, kyoto-style komatsuna greens and abura-age (fried tofu) in light broth. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook kyoto-style komatsuna greens and abura-age (fried tofu) in light broth using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth:
  1. Get 1 bunch Komatsuna (or mizuna or za cai)
  2. Prepare 2 Abura-age
  3. Prepare 300 ml ※Dashi stock
  4. Prepare 2 tbsp ※Mirin
  5. Prepare 1 tbsp ※ Usukuchi soy sauce
  6. Prepare 1 tsp ※Salt
Steps to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth:
  1. Wash the komatsuna and cut into a few centimeters in length. Remove the excess oil from the abura-age and cut into desired sizes.
  2. Put the ingredients marked ※ into a pot and bring to a boil. Add the komatsuna and abura-age (the abura-age is hidden from view in this photo).
  3. Cover and simmer for a few minutes, then it's done.
  4. If you let it sit a little bit to cool, the oil will enhance the flavor.
  5. Variation: Instead of komatsuna, I used mizuna greens. Other greens, either with white or green stems, work with this recipe as well.
  6. Related Recipe: [Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce] - - https://cookpad.com/us/recipes/154345-kyoto-style-japanese-style-tofu-and-shimeji-mushroom-with-ankake-sauce
  7. Related Recipe: [Simmered Napa Cabbage and Chikuwa] - - https://cookpad.com/us/recipes/152749-stewed-chinese-cabbage-and-chikuwa

So that is going to wrap this up with this special food kyoto-style komatsuna greens and abura-age (fried tofu) in light broth recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!