Komatsuna Nibitashi Recipe (Lightly Seasoned Blanched Greens) | Cooking with Dog

dashi

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth provides flavor without animal products.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often gluten-free and can be cheaper.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar mimics the sweetness of mirin.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral alternative.

Separate the stems of the komatsuna and thoroughly rinse them.

Cut the leaves of the komatsuna into about 4 cm or 2 inch pieces.

With a paper towel, remove the excess oil and moisture from the aburaage.

Cut the aburaage into strips.

Pour the dashi stock into a pot.

Add the sake, sugar, and soy sauce to the pot.

Turn on the burner and stir the mixture.

Add the aburaage and the stems of the komatsuna, distributing them evenly.

Bring the mixture to a boil and simmer for about 1 minute until the stems soften.

Add the dried whitebait and the komatsuna leaves.

Submerge the leaves in the broth and mix the ingredients evenly.

When the leaves turn a vibrant color, the dish is ready to serve.

Place the greens into a bowl and pour the broth over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens