Salad (Chikuwa and zucchini with wasabi sesame mayonnaise) | Recipe transcription by Tenu Kitchen
Tenu Kitchen Time required : 5minutes
Stir-fried Japanese mustard spinach | Tossitacho [Variety of fishing and cooking]'s recipe transcription
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Ingredients
- Komatsuna : 1 bag
- salt : A little less than 1 teaspoon
- Salad oil : 1 tablespoon
- hot water : 200cc
- Liquor : 1 tablespoon
Time required
20minutes
Procedure
-
1)
Preparation
00:55
Take the root of Japanese mustard spinach and remove the streaks. Cut the stem part into 5 cm width and cut the leaf part into large pieces. Wash the leaves and stems separately. Soak in water for at least 10 minutes. Sprinkle salt on the stems.
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2)
stir fry
04:36
Heat a frying pan, add vegetable oil and fry from the stems over high heat. When the oil is sprinkled, add the leaves and fry it by sticking it on a frying pan. When the Japanese mustard spinach is halved, add hot water. Add sake and boil. If it becomes a little soft, pour it into a colander and drain it.
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3)
Serve
06:47
Serve on a plate and complete.
Point
The original stir-fried Japanese mustard spinach that does not use garlic, flavored vegetables, or sesame oil.
By removing the streaks of Japanese mustard spinach, the texture will improve.
There is soil on the stem, so wash it about 3 times.
As it is a vegetable with a lot of lye, expose it to water for at least 10 minutes.
Boil the oil on high heat at once.
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