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Boiled Japanese mustard spinach | Transcription of Kukipapa Cooking Channel's recipe

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Kukipapa cooking class

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Ingredients

Komatsuna : 1 bundle (400g)
Deep-fried (no need to drain oil) : 2 sheets
(A) Mentsuyu : 30g (about 2 tablespoons)
(A) Sugar : 4g
(A) Water : 100ml
(A) Sake : 10 ml (2 tsp)
Sesame oil : 1 tablespoon

Time required

20minutes

Procedure

1) Get ready 00:17
Cut the deep-fried food into small pieces.
Cut off the edges of Japanese mustard spinach and cut into 4-5 cm widths.
First, wash the leaves and then the shaft with water, then raise them in a colander and drain them thoroughly.
2) Make a combined seasoning 01:57
Put (A) in a bowl and mix.
3) stir fry 02:35
Heat the frying pan over high heat and grind sesame oil.
Add thin fried food and fry for 2-3 minutes.
Add the stem of Japanese mustard spinach and fry for about 1 minute.
4) Season and finish 03:20
Add seasoning according to 3, cover and steam over high heat for about 1 minute.
Add the leaf part and fry the whole until the leaf shrinks.
Transfer to a storage container, attach the plastic wrap, and remove the residual heat.
Place the desired amount in a bowl and sprinkle with the broth.

Point

・ By using thin fried food that does not require oil removal, it is easy to cook without splashing oil when frying in sesame oil.
・ Fry the thin fried food in sesame oil to add aroma.
・ Komatsuna leaves and shafts are fired at different times.
・ If the salty taste of deep-fried food is strong, add water.
・ If you cool it at room temperature and then eat it, the taste will soak in and it will be even more delicious.