How to cook komatsuna-ohitashi 〜Miki’s Kitchen〜

dashi

🥗Healthier: vegetable broth

💰Cheaper: water with soy sauce

Vegetable broth maintains flavor while being plant-based.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar water

Rice vinegar adds acidity without the sweetness.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a nutty flavor at a lower cost.

Put water in a pot and bring it to a boil.

Add a little salt to the boiling water to enhance the color of the komatsuna.

Put the stem part of the komatsuna into the boiling water and boil for about 1 minute.

After 1 minute, add the leaf part of the komatsuna and boil for an additional 2 minutes.

Turn off the heat and drain the water using a strainer.

Rinse the komatsuna under running water to cool it down and make it crispy.

Squeeze the komatsuna to remove excess water and cut it into 5-centimeter long pieces.

Squeeze the komatsuna again and place it in a bowl.

Add mirin and water to the bowl and mix well.

Grind sesame seeds and mix them in as well.

Serve on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens