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

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special 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 is gonna smell and look delicious.

Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is something which I’ve loved my entire life. They are nice and they look fantastic.

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

Instructions

Instructions 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

So that’s going to wrap this up for this special food kyoto-style komatsuna greens and abura-age (fried tofu) in light broth recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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