Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, versatile boiled komatsuna and aburaage. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Versatile Boiled Komatsuna and Aburaage is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Versatile Boiled Komatsuna and Aburaage is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have versatile boiled komatsuna and aburaage using 7 ingredients and 3 steps. Here is how you can achieve that.
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The ingredients needed to make Versatile Boiled Komatsuna and Aburaage:
- Prepare 1 bunch Komatsuna (or spinach)
- Get 1 Aburaage
- Make ready 1 tbsp Shiro-dashi (concentrate)
- Take 1 tsp Soy sauce
- Take 1 tsp Sugar
- Make ready 2 tsp Sake
- Get 50 ml Water
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Instructions to make Versatile Boiled Komatsuna and Aburaage:
- Parboil the komatsuna briefly, then cut into thirds. Slice the aburaage into thin strips.
- Add the shiro-dashi, soy sauce, sugar, sake and water to a pan and bring to a boil. Stop the heat and add the aburaage and komatsuna (squeeze out the excess water before adding). Let sit until it cools.
- Reheat and it's done.
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