A quick and easy recipe for 'Simmered Aburaage and Komatsuna'. The key is the technique to thoroughly infuse the aburaage with flavor, and searing it to simultaneously remove excess oil and add a toasty aroma. This dish is perfect when you need another side dish, packed with volume and savory goodness.
Ingredients
Main Ingredients (2 servings)
- Aburaage (Fried Tofu Pouch) 2 pieces
- Komatsuna (Japanese Mustard Spinach) 2-3 bunches
- Grated Ginger 1 piece
Seasonings
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Soy Sauce 1.5 tbsp
- [A] Sugar 0.5 tbsp
- Water (or Dashi Stock) 1 cup
- Salt 1/3 tsp
Steps
- Poke holes in 2 pieces of aburaage with chopsticks.
- Cut the aburaage with holes in half horizontally, then slice into 1cm width strips.
- Trim the roots from 2-3 bunches of komatsuna and wash thoroughly.
- Roughly chop the washed komatsuna into 4-5cm lengths.
- Sear the cut sides of the sliced aburaage in a dry frying pan until golden brown. [Key Tip!] Searing removes excess oil and adds a toasted aroma.
- Turn off the heat, then add 2 tbsp Mirin (Sweet Rice Wine), 2 tbsp Cooking Sake (Rice Wine), 0.5 tbsp Sugar, and 1.5 tbsp Soy Sauce to the frying pan.
- Reheat and simmer the seasonings, allowing them to reduce and thoroughly coat the aburaage. [Key Tip!] Simmering the seasonings first allows the aburaage to absorb flavor quickly.
- Add 1/3 tsp Salt to sharpen the flavor.
- Add 1 cup Water (or Dashi Stock) and bring to a simmer.
- Once simmering, let it cook for a short while to release the umami from the aburaage into the broth.
- Add the stem parts of the komatsuna and simmer briefly. [Key Tip!] Add the stems first as they are tougher.
- Turn off the heat once the komatsuna has wilted.
- Finally, stir in 1 piece of grated ginger to enhance the aroma.
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