We are making Komatsuna Nibitashi, lightly seasoned leafy greens, blanched for a short time. This is a quick and easy recipe and will help you to make one more green side dish. The dashi stock made from whitebait and aburaage makes the dish exceptionally delicious!
Separate the stems of komatsuna and thoroughly rinse them beforehand.
First, cut the leaves of the komatsuna into about 4cm (1.6") pieces.
With a paper towel, remove the excess oil and moisture from the aburaage, thin deep-fried tofu.
Cut the aburaage into strips.
Next, pour the dashi stock into a pot. Add the sake, sugar and soy sauce. Turn on the burner and stir the mixture.
Add the aburaage and the stems of the komatsuna, and distribute evenly.
Bring it to a boil and simmer for about 1 minute until the stems soften.
Then, add the dried whitebait.
Add the komatsuna leaves.
Submerge the leaves in the broth and then mix the ingredients evenly.
When the leaves turn a vibrant color, the dish is ready to serve.
Place the greens into a bowl. Finally, pour the broth over the dish.
Komatsuna is rich in calcium and has a mild flavor so it doesn’t require pre-boiling. Alternatively, napa cabbage, bok choy, cabbage or mizuna can be used in this recipe.
This cooking method, Nibitashi reduces the volume of greens, allowing you to enjoy lots of vegetables.
Atsuage, thick deep-fried tofu or satsumaage, deep-fried fish cake can be substituted for the aburaage.