Step-by-Step Guide to Prepare Speedy Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Super Quick Homemade Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth, 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 Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth using 6 ingredients and 7 steps. Here is how you can achieve it.

This is our family recipe for simmered greens in a mild broth (nibitashi).

To achieve the classic Kyoto-style lightly colored broth, I used usukuchi soy sauce. Regular soy sauce works as well. Recipe by Pukuttopukumaru

Ingredients and spices that need to be Prepare to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth:

1. 1 bunch Komatsuna (or mizuna or za cai)
2. 2 Abura-age
3. 300 ml ※Dashi stock
4. 2 tbsp ※Mirin
5. 1 tbsp ※ Usukuchi soy sauce
6. 1 tsp ※Salt

Steps to make Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth

1. Wash the komatsuna and cut into a few centimeters in length. Remove the excess oil from the abura-age and cut into desired sizes.
2. Put the ingredients marked ※ into a pot and bring to a boil. Add the komatsuna and abura-age (the abura-age is hidden from view in this photo).
3. Cover and simmer for a few minutes, then it's done.
4. If you let it sit a little bit to cool, the oil will enhance the flavor.
5. Variation: Instead of komatsuna, I used mizuna greens. Other greens, either with white or green stems, work with this recipe as well.
6. Related Recipe: [Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce]
   
   https://cookpad.com/us/recipes/154345-kyoto-style-japanese-style-tofu-and-shimeji-mushroom-with-ankake-sauce
7. Related Recipe: [Simmered Napa Cabbage and Chikuwa]
   
   https://cookpad.com/us/recipes/152749-stewed-chinese-cabbage-and-chikuwa

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So that is going to wrap it up for this exceptional food Steps to Make Award-winning Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!