Servings |
2people |
Cook Time |
10minutes |
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|
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.