Simple Way to Make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, kyoto-style komatsuna greens and abura-age (fried tofu) in light broth. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really 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 enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is something that I have loved my whole life. They are nice and they look wonderful.

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

To get started with this particular recipe, we have to first 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.

Ingredients

The ingredients needed to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth:

1. Take 1 bunch Komatsuna (or mizuna or za cai)
2. Get 2 Abura-age
3. Take 300 ml ※Dashi stock
4. Take 2 tbsp ※Mirin
5. Prepare 1 tbsp ※ Usukuchi soy sauce
6. Make ready 1 tsp ※Salt

Instructions

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

As simple as that Simple Way to Prepare Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth

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