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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, kyoto-style komatsuna greens and abura-age (fried tofu) in light broth. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. 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 can achieve that.

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. Prepare 2 Abura-age
  3. Take 300 ml ※Dashi stock
  4. Get 2 tbsp ※Mirin
  5. Take 1 tbsp ※ Usukuchi soy sauce
  6. Get 1 tsp ※Salt
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

So that’s going to wrap it up with this special food kyoto-style komatsuna greens and abura-age (fried tofu) in light broth recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!