Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth
Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, kyoto-style komatsuna greens and abura-age (fried tofu) in light broth. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have kyoto-style komatsuna greens and abura-age (fried tofu) in light broth using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth:
  1. Take 1 bunch Komatsuna (or mizuna or za cai)
  2. Take 2 Abura-age
  3. Take 300 ml ※Dashi stock
  4. Prepare 2 tbsp ※Mirin
  5. Prepare 1 tbsp ※ Usukuchi soy sauce
  6. Prepare 1 tsp ※Salt
Steps to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth:
  1. Wash the komatsuna and cut into a few centimeters in length. Remove the excess oil from the abura-age and cut into desired sizes.
  2. Put the ingredients marked ※ into a pot and bring to a boil. Add the komatsuna and abura-age (the abura-age is hidden from view in this photo).
  3. Cover and simmer for a few minutes, then it's done.
  4. If you let it sit a little bit to cool, the oil will enhance the flavor.
  5. Variation: Instead of komatsuna, I used mizuna greens. Other greens, either with white or green stems, work with this recipe as well.
  6. Related Recipe: [Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce] - - https://cookpad.com/us/recipes/154345-kyoto-style-japanese-style-tofu-and-shimeji-mushroom-with-ankake-sauce
  7. Related Recipe: [Simmered Napa Cabbage and Chikuwa] - - https://cookpad.com/us/recipes/152749-stewed-chinese-cabbage-and-chikuwa

So that’s going to wrap it up with this exceptional food kyoto-style komatsuna greens and abura-age (fried tofu) in light broth recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!