#Vegetable dishes #Appetizers #Side dishes #小松菜

Komatsuna Ohitashi ｜ MOGMOG STROLL's recipe transcription

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MOGMOG STROLL

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Ingredients

Komatsuna : 3 bundles
Fried tofu : 1 sheet
Noodle soup : 2 tbsp and 1 tsp
Soy sauce : 1/2 teaspoon
Sesame oil : Appropriate amount
Dried shrimp : Appropriate amount
plastic bag : 1 bag

Time required

330minutes

Procedure

1) Cut komatsuna 00:13
Cut komatsuna into small pieces of about 5 cm.
2) Freeze Japanese mustard spinach 00:44
Let the chopped Japanese mustard spinach lie in the freezer for about 4 to 5 hours.
3) Cut the fried tofu 00:52
Cut the fried tofu into pieces about 1 cm in size.
4) Thaw Komatsuna 01:26
Take out the frozen Japanese mustard spinach and let it thaw naturally at room temperature for about 20 to 30 minutes.
5) Put Japanese mustard spinach in a plastic bag 01:43
Put the naturally thawed Japanese mustard spinach in a plastic bag.
6) Add mentsuyu to a plastic bag 02:15
Add 2 tablespoons of mentsuyu to a plastic bag.
7) Squeeze a plastic bag and let it lie down. 02:29
Put the Japanese mustard spinach and mentsuyu in a plastic bag by hand and let them rest at room temperature.
8) Put the ingredients in a frying pan 02:44
Put an appropriate amount of sesame oil and fried tofu in a frying pan.
9) Fry the fried tofu 02:57
Fry until the surface of the fried tofu is dry.
10) Add dried shrimp 03:36
Add an appropriate amount of dried shrimp to a frying pan.
11) Add mentsuyu and fry 03:43
Add 1 teaspoon of mentsuyu to a frying pan and fry.
12) Put fried and dried shrimp in a bowl 03:58
Remove the heat from the fried tofu and dried shrimp and put them in a bowl.
13) Add Japanese mustard spinach 04:18
Add the laid Japanese mustard spinach to the bowl.
14) Add soy sauce and mix 04:41
Add 1/2 teaspoon to the bowl and mix.

Point

By freezing Japanese mustard spinach, more nutrients can be left than when boiling.
Before cutting the fried tofu, take out the frozen Japanese mustard spinach at room temperature and thaw it to save time.
You can enjoy the fragrant texture and sesame oil scent by frying fried and dried shrimp.