Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, kyoto-style komatsuna greens and abura-age (fried tofu) in light broth. It is one of my favorites. For mine, I will 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 favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is something that I have loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth:

1. Make ready 1 bunch Komatsuna (or mizuna or za cai)
2. Get 2 Abura-age
3. Make ready 300 ml ※Dashi stock
4. Prepare 2 tbsp ※Mirin
5. Take 1 tbsp ※ Usukuchi soy sauce
6. Take 1 tsp ※Salt

Instructions 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 (see recipe)
7. Related Recipe: [Simmered Napa Cabbage and Chikuwa] https://cookpad.com/us/recipes/152749-stewed-chinese-cabbage-and-chikuwa (see recipe)
8. Ready to serve and ENJOY!

So that is going to wrap it up for this special food kyoto-style komatsuna greens and abura-age (fried tofu) in light broth recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!