Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, stir-fried komatsuna and atsuage with ginger. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Stir-Fried Komatsuna and Atsuage with Ginger is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Stir-Fried Komatsuna and Atsuage with Ginger is something which I have loved my whole life. They’re nice and they look wonderful.
In this Japanese recipe we stir-fry komatsuna with scrambled eggs to create a bright and colourful dish that will fill you up with protein and nutrients too! In the same pan, heat up the vegetable oil and add the komatsuna with a pinch of salt. Stir-fry for a few minutes until wilted.
To get started with this recipe, we have to prepare a few ingredients. You can cook stir-fried komatsuna and atsuage with ginger using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Stir-Fried Komatsuna and Atsuage with Ginger:
- Take 1 bunch Komatsuna
- Take 1 pack Atsuage
- Make ready 1/2 tbsp ☆Sugar
- Take 1 1/2 tbsp ☆ Soy sauce
- Prepare 1/2 tbsp ☆ Sake
- Make ready 1/2 tsp ☆ Chicken soup stock granules
- Take 1 tsp ☆ Grated ginger
Use atsuage as a substitute for meat in other stir-fry a. As per the recipe instruction, eat atsuage while it is hot with toppings such as finely chopped shallots/scallions, grated ginger, julienned shiso. Komatsuna is a type of a leaf vegetable grown commercially in Japan, Korea, and Taiwan. It is also known as the Japanese Mustard Spinach and is usually stir-fried, pickled, boiled, added to Garlic fried shrimps, cucumber with salt kelp and bonito flakes, konjac and komatsuna namul, miso soup ♪.
Instructions to make Stir-Fried Komatsuna and Atsuage with Ginger:
- Wash the komatsuna and cut into 3 even lengths. Cut the atsuage in half and into 1 cm wide strips.
- Combine the ☆ ingredients.
- Heat up a frying pan and stir-fry the komatsuna stalks with a small amount of sesame oil. When they become soft and wilted, add the leaves, and continue stir-frying.
- Transfer the stir-fried komatsuna to a plate.
- Add a little bit more sesame oil into the pan, and stir-fry the atsuage until browned.
- Return the komatsuna to the pan, add the mixture, and mix quickly. Serve on a plate, and you're done.
We are making Komatsuna Nibitashi, lightly seasoned leafy greens, blanched for a short time. Homepage > Recipes > Vegetable Recipes > Komatsuna Nibitashi Recipe (Lightly Seasoned Blanched Greens). Komatsuna has long, slender stems with large, bright green spoon-shaped leaves. It may be harvested as a micro green, a fully mature leaf and even after the flowering Komatsuna, botanically known as Brassica rapa var perviridis, is also commonly referred to as tendergreen or Japanese mustard spinach. Atsuage is deep fried Tofu that you can use without any breaking or using batter.
So that’s going to wrap this up with this exceptional food stir-fried komatsuna and atsuage with ginger recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
