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20minutes
Cut off the roots of the Japanese mustard spinach and remove the streaks.
Rinse and soak in water for 10 minutes.
Cut the kimchi into bite-sized pieces.
鍋にお湯を沸かす。
小松菜の軸に塩をまぶし少し揉む。
沸騰したお湯に酒を入れる。
小松菜の軸の部分のみお湯に入れ、約20秒茹でる。
葉の部分もすべてお湯に入れ、約40秒茹でる。
茹でたら冷たい水に晒して冷やす。
水気をよく絞ったら、キッチンペーパーで巻き、更に水気を取る。
食べやすい大きさに切る。
ボールに2とキムチ、ツナ缶を油ごと入れよく和える。
・It is better to remove the streaks from Japanese mustard spinach, as they will have a better texture.
・By soaking Komatsuna in water, the bitterness is removed and it becomes easier to eat.
・Adding sake to the hot water for boiling the mustard spinach removes the odor and enhances the flavor.
・By using canned tuna together with the oil, the soup stock will come out.
・You can eat it with lemon juice or vinegar if you like.
・The shelf life is about 5 days in the refrigerator.
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