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A Ginger-scented Side Dish Simmered Komatsuna, Atsuage, And Shirasu Recipe

A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu Recipe
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Prepare the ingredients before making A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu in your home. Then, follow these steps below to serve A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu for your family or friends.

Ingredients: A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu

  • 1 bunch Komatsuna
  • 2 slice Aburaage
  • 40 grams Shirasu (boiled and dried baby sardines)
  • 200 ml Dashi stock
  • 1 tbsp Mirin
  • 1 tbsp Usukuchi soy sauce
  • 1 small knob Ginger

How to Make A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • 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.
  • Step 4
  • Adding a bit of grated ginger (not listed in ingredients) also adds a nice touch for grown-up palates.
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