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Kyoto-style Komatsuna Greens And Abura-age (fried Tofu) In Light Broth Recipe

Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth Recipe
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Serving : 4
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Prepare the ingredients before making Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth in your home. Then, follow these steps below to serve Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth for your family or friends.

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

  • 1 bunch Komatsuna (or mizuna or za cai)
  • 2 Abura-age
  • 300 ml ※Dashi stock
  • 2 tbsp ※Mirin
  • 1 tbsp ※ Usukuchi soy sauce
  • 1 tsp ※Salt

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

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth in your home by yourself.

    Step 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.
  • Step 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).
  • Step 3
  • Cover and simmer for a few minutes, then it's done.
  • Step 4
  • If you let it sit a little bit to cool, the oil will enhance the flavor.
  • Step 5
  • Variation: Instead of komatsuna, I used mizuna greens. Other greens, either with white or green stems, work with this recipe as well.
  • Step 6
  • Related Recipe: [Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce]
  • Step 7
  • Related Recipe: [Simmered Napa Cabbage and Chikuwa]
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