Steps

1. Thoroughly wash the Komatsuna in plenty of water, making sure to remove any sand from the roots.
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2. Trim the root ends and wash again while separating the leaves.
   🕒 03:01
3. Cut the washed Komatsuna into pieces about 3cm long. Chop the leaves into bite-sized pieces.
   🕒 03:32
4. Finely chop the dried shredded squid (40g) and salted kelp (10g).
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5. Bring water to a boil in a pot and add the Komatsuna. Blanch for about 20 seconds while stirring.
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6. Drain the blanched Komatsuna in a colander. Do not shock it in ice water; prioritizing flavor means avoiding excess water.
   🕒 05:33
7. While still hot, transfer the drained Komatsuna to a bowl. Add 1 tbsp Soy Sauce, mix to coat, then squeeze out excess liquid thoroughly. **(Key Tip!)** This "soy sauce wash" removes excess water and concentrates the komatsuna's flavor.
   🕒 06:24
8. Add the chopped dried shredded squid and salted kelp to the bowl with the squeezed komatsuna.
   🕒 07:39
9. Further add [A] Bonito Flakes (Katsuobushi) 5g, [A] Grated Garlic 1/2 tsp, and [A] Sesame Oil 1 tbsp, and mix everything together.
   🕒 07:45
10. Taste and adjust the seasoning with [A] Salt (to taste), [A] Sugar (to taste), and [A] Ichimi Togarashi (to taste), if desired. **(Key Tip!)** Adjust the amounts of salt, sugar, and ichimi togarashi to your preference. You can omit the ichimi togarashi if you don't like spicy food.
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11. Transfer to a serving dish.
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12. Tear the Korean Gim into bite-sized pieces and scatter over the top. **(Key Tip!)** If Korean Gim is unavailable, you can substitute with shredded nori.
    🕒 09:16
13. Serve with 1 Sudachi (or Lemon), and squeeze over as desired for added acidity. **(Key Tip!)** Adding a sharp acidity further enhances the flavor.
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