Komatsuna Nibitashi I
Komatsuna Nibitashi recipe
10 oz. komatsuna or spinach
1 large (rectangular) aburaage, deep fried tofu
1/2 cup dashi
1 tsp. sugar
1 1/2 Tbsp. soy sauce
2 Tbsp. sake
2 Tbsp. mirin
1. Rinse the komatsuna under running water. Cut into 1 1/2" (4cm) long pieces. If you’re using spinach, just rinse under running water. Cut fried tofu into 1/2" (1cm) strips.
2. In a saucepan combine dashi, sugar, soy sauce, mirin, and sake and bring to a boil. Add komatsuna and tofu and cook for a couple of minutes, until softened.
3. Cover with a lid and let cool entirely. This brings out all the flavours.
4. Reheat when serving or eat at room temperature.
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