Easiest Way to Make Appetizing Simply Simmered Komatsuna and Atsuage

Simply Simmered Komatsuna and Atsuage. Pour boiling water over the atsuage to drain the excess oil. Atsuage is deep fried Tofu that you can use without any breaking or using batter. Atsuage is an important ingredient in Japanese cooking, especially in Nimono (boiled and seasoned vegetables and meat).

It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan. Simmered in a thick soy based broth, this Kanazawa-style Simmered Chicken and Tofu is a comfort food that is an iconic dish in Ishikawa prefecture. You can cook Simply Simmered Komatsuna and Atsuage using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Simply Simmered Komatsuna and Atsuage

1. You need 1 of one packet Atsuage.
2. It's 1 bunch of Komatsuna.
3. Prepare 3 tbsp of ★Soy sauce.
4. You need 1 of and 1/2 tablespoons ★Sugar.
5. Prepare 1 of and 1/2 tablespoons ★Mirin.
6. You need 1 tsp of ★Dashi stock.
7. It's 200 ml of ★Water.

Atsuage is like a thick version of aburaage. It is made by simply deep frying a block of firm tofu. It does not have any coating or batter to deep fry it. Komatsuna (Brassica rapa var. perviridis) is deliciously spicy green that's often referred to as Japanese mustard spinach.

Simply Simmered Komatsuna and Atsuage step by step

1. Pour boiling water over the atsuage to drain the excess oil. Chop into bite-sized pieces. Rinse the komatsuna and chop into bite-sized pieces as well..
2. Put all the ★ ingredients into a pot and simmer the atsuage..
3. Once the atsuage is soft, add the komatsuna and continue to simmer. It's done when the komatsuna is thoroughly cooked..

Popular in (you guessed it) the Komatsuna is also popular in other Asian regions, and is grown almost exclusively in Japan, Taiwan, and Korea. It's known to have been grown during. When making yakiimo in a burning pile of yard debris, wrap satsumaimo in foil as above, and place them in a smoldering area of the fire. Too much heat would simply char them. Leftover yakiimo makes a great ingredient for sweets.