A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu
A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, a ginger-scented side dish simmered komatsuna, atsuage, and shirasu. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook a ginger-scented side dish simmered komatsuna, atsuage, and shirasu using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu:
  1. Make ready 1 bunch Komatsuna
  2. Get 2 slice Aburaage
  3. Prepare 40 grams Shirasu (boiled and dried baby sardines)
  4. Get 200 ml Dashi stock
  5. Prepare 1 tbsp Mirin
  6. Make ready 1 tbsp Usukuchi soy sauce
  7. Get 1 small knob Ginger
Instructions to make A Ginger-Scented Side Dish Simmered Komatsuna, Atsuage, and Shirasu:
  1. Chop the komatsuna into bite-sized lengths. Slice the aburaage in half lengthwise, then cut into 1-cm wide strips. Grate the ginger without peeling, then strain the juice.
  2. Put the dashi soup stock, mirin, and usukuchi soy sauce into a pot, and bring to a boil. Add the komatsuna stalks, greens, and aburaage, in that order, then simmer over medium-high heat without stirring.
  3. Once it comes to a boil, stir it up. When the stalk of the komatsuna reaches your desired tenderness, add the shirasu and strained ginger juice, stir it up, then turn off the heat.
  4. Adding a bit of grated ginger (not listed in ingredients) also adds a nice touch for grown-up palates.

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