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20minutes
Cut off the roots of Japanese mustard spinach, cut into 5 cm widths, and expose to running water.
Cut the fried tofu into 1 cm wide pieces.
Put komatsuna in boiling water with a little salt (not included in the amount) and boil it lightly.
Put (A) in a pan and warm it.
Add 1 Komatsuna and fried tofu and simmer on low heat for about 3 minutes.
・ Komatsuna can be removed by exposing it to running water.
・ Since it is simply cut and boiled, it can be easily made.
・ Freshly made is delicious, but when cooled, the taste becomes familiar and becomes more delicious.
・ For deep-fried tofu, lightly boil it to remove the oil and it will have an elegant taste.
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