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小松菜の煮浸し｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Komatsuna : 1 bag
油揚げ : 2枚
(A)出汁 : 200mL
(A)薄口しょうゆ : 大さじ1
(A)みりん : 大さじ1
(A)砂糖 : 小さじ1

Time required

15minutes

Procedure

1) make preparations 00:20
Make a cut in the komatsuna to separate it from the root and wash it under running water.
Drain and cut into 5 cm width.
Put the cut komatsuna in a bowl.
Sprinkle a little salt (not listed) and rub into the komatsuna.
Cut the aburaage into bite-sized pieces.
2) make mixed seasoning 03:26
Add (A) to the dashi stock and mix.
3) heat up 04:02
Heat the sesame oil in a frying pan, add the fried tofu, and fry over medium-low heat.
When the moisture in the fried tofu has evaporated, add the Japanese mustard spinach and stir-fry quickly while mixing the whole.
When the komatsuna leaves are cooked, add the combined seasoning from step 2.
When the combined seasoning comes to a boil, turn off the heat, cover with a lid, and let the remaining heat cook for about 5 minutes to complete.

Point

・Because the roots of Japanese mustard spinach often contain sand, wash them thoroughly with running water.
・If you are concerned about the smell of fried tofu or the oil, wrap it in a damp kitchen paper and heat it in the microwave for 20 to 30 seconds.
・By frying the fried tofu first, the moisture in the fried tofu is removed, and the browning turns into umami.
・Can be stored in the refrigerator for 3 to 4 days.