Simple Way to Make Any-night-of-the-week Authentic Kyoto Style Komatsuna and Fried Tofu Stir Fry

Hey everyone, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Homemade Authentic Kyoto Style Komatsuna and Fried Tofu Stir Fry. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Authentic Kyoto Style Komatsuna and Fried Tofu Stir Fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Authentic Kyoto Style Komatsuna and Fried Tofu Stir Fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Authentic Kyoto Style Komatsuna and Fried Tofu Stir Fry using 7 ingredients and 4 steps. Here is how you can achieve that.

This is a dish my mother often made me when I was a child.

Just cooking it in dashi stock is delicious, but quickly stir-frying it beforehand helps the flavors meld.
Don't over-cook. Just cook it through, then just like with stews, let the flavor soak in without heat, and it'll become delicious. Recipe by Chiton

Ingredients and spices that need to be Prepare to make Authentic Kyoto Style Komatsuna and Fried Tofu Stir Fry:

1. 1 bunch, bought from the supermarket Komatsuna
2. 1 to 2 slices Usuage
3. 200 ml Dashi stock
4. 2 tbsp Soy sauce
5. 1 tbsp Sake
6. 1 tbsp Mirin
7. 1 tsp Sugar

Instructions to make Authentic Kyoto Style Komatsuna and Fried Tofu Stir Fry

1. Place the fried tofu in a strainer and pour hot water over it to drain the oil. Cut in half horizontally, then cut into 1 cm strips. Wash the komatsuna and cut into 5 cm.
2. Add a bit of oil to a pot or frying pan, and cook the komatsuna and usuage.
3. Once the oil from the usuage has dispersed and the komatsuna has wilted, add the dashi and flavoring ingredients and mix.
4. After about 2-3 minutes stop the heat, so that it doesn't overcook. Let it sit for about 5 minutes and serve. This is also delicious eaten cold.

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