Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, stir-fried komatsuna and atsuage with ginger. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
In this Japanese recipe we stir-fry komatsuna with scrambled eggs to create a bright and colourful dish that will fill you up with protein and nutrients too! In the same pan, heat up the vegetable oil and add the komatsuna with a pinch of salt. Stir-fry for a few minutes until wilted.
Stir-Fried Komatsuna and Atsuage with Ginger is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Stir-Fried Komatsuna and Atsuage with Ginger is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have stir-fried komatsuna and atsuage with ginger using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Stir-Fried Komatsuna and Atsuage with Ginger:
- Make ready 1 bunch Komatsuna
- Get 1 pack Atsuage
- Take 1/2 tbsp ☆Sugar
- Take 1 1/2 tbsp ☆ Soy sauce
- Get 1/2 tbsp ☆ Sake
- Prepare 1/2 tsp ☆ Chicken soup stock granules
- Take 1 tsp ☆ Grated ginger
Use atsuage as a substitute for meat in other stir-fry a. 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 ♪.
Steps to make Stir-Fried Komatsuna and Atsuage with Ginger:
- Wash the komatsuna and cut into 3 even lengths. Cut the atsuage in half and into 1 cm wide strips.
- Combine the ☆ ingredients.
- 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.
- Transfer the stir-fried komatsuna to a plate.
- Add a little bit more sesame oil into the pan, and stir-fry the atsuage until browned.
- Return the komatsuna to the pan, add the mixture, and mix quickly. Serve on a plate, and you're done.
We are making Komatsuna Nibitashi, lightly seasoned leafy greens, blanched for a short time. Homepage > Recipes > Vegetable Recipes > Komatsuna Nibitashi Recipe (Lightly Seasoned Blanched Greens). 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. Atsuage is deep fried Tofu that you can use without any breaking or using batter.
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