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

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, kyoto-style komatsuna greens and abura-age (fried tofu) in light broth. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is something which I have loved my whole life.

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

To get started with this particular recipe, we must first prepare a few ingredients. 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 can achieve that.

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. Make ready 2 Abura-age
3. Prepare 300 ml ※Dashi stock
4. Get 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 Recipe of Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth

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