Steps

1. Make the sauce mixture. In a bowl, combine Soy Sauce 1 tbsp, Cooking Sake (Rice Wine) 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Sugar 1 tbsp, and Chicken Stock Powder 1/2 tsp. Mix lightly. This step is key for flavor! Sake adds aroma and depth, mirin adds a glossy sheen, and chicken stock powder boosts umami for a rice-perfect taste.
   🕒 00:15
2. Prepare the flour and sesame oil. Measure out Flour 1 tbsp and Sesame Oil 1/2 tbsp into separate dishes. A well-prepared stir-fry is a smooth stir-fry. Having your seasonings ready in advance makes the process flow.
   🕒 00:50
3. Separate the komatsuna roots. Make small cuts at the base of the roots of 1 bunch of Komatsuna to easily separate them. This is key for cleaning! Cutting the roots makes it easier to wash off any dirt, and allows you to eat the entire stalk.
   🕒 01:08
4. Wash and chop the komatsuna into 2-inch pieces. Thoroughly wash the komatsuna under running water, drain, place in a bowl, and roughly chop into 2-inch pieces. A slightly larger cut is best for enjoying with the atsuage tofu.
   🕒 01:37
5. Coat the komatsuna with sesame oil. Add Sesame Oil 1/2 tbsp to the bowl with the chopped komatsuna and toss to coat evenly. This is the secret! Pre-coating with oil softens the komatsuna, making it easier to stir-fry and cook evenly. It also prevents excess moisture from making the dish mushy. The sesame oil flavor will also remain, adding richness.
   🕒 02:12
6. Wipe the excess oil from the atsuage tofu. Use paper towels to wipe the surface oil from 2 pieces of Atsuage Tofu (150g x 2). This is crucial! Wiping off excess oil allows the sauce to penetrate better and prevents the flavor from becoming diluted.
   🕒 02:49
7. Cut the atsuage tofu into bite-sized pieces. First, cut the atsuage tofu in half lengthwise, then in half again. Next, cut it crosswise into 3 pieces. Increasing the cut surfaces helps the sauce adhere better during stir-frying, making it more satisfying.
   🕒 03:10
8. Coat the atsuage tofu with flour and salt. Place the cut atsuage tofu in a resealable bag, ensuring they don't stick together. Add Flour 1 tbsp and Salt 1 pinch, then shake the bag to coat evenly. This step is key for flavor! Coating with flour helps the sauce cling better, resulting in a bolder taste. Potato starch can be substituted, but be careful as it may stick and burn more easily when frying.
   🕒 03:48
9. Heat the pan and fry the atsuage tofu. Heat a frying pan over medium-low heat and add a little extra oil. Shake off any excess flour from the atsuage tofu and arrange them in the pan. Fry until golden brown on the surface. Don't skimp on the oil here! Without enough oil, the flour will burn. Swirl the pan to distribute the oil evenly. The proteins in the flour undergo the Maillard reaction, converting into delicious umami.
   🕒 04:35
10. Flip the atsuage tofu and fry the other side. Once golden brown, flip the atsuage tofu, swirl the pan to let the oil flow to the bottom, and fry until the other side is also nicely browned.
    🕒 05:16
11. Add the komatsuna and stir-fry. Once both sides of the atsuage tofu are browned, add the sesame oil-coated komatsuna and stir-fry until the leaves are slightly wilted. Be careful not to overcook! Overcooked komatsuna becomes mushy and loses its texture, so remove from heat once it's just wilted.
    🕒 05:39
12. Add the sauce mixture and combine. Once the komatsuna is wilted, add the prepared sauce mixture. Stir-fry briefly while allowing the alcohol to evaporate and everything is well combined. The sauce should thicken and coat the atsuage tofu, with little to no liquid remaining. Over-stirring will release moisture from the komatsuna, making it watery. Toss the pan or use a silicone spoon to mix thoroughly.
    🕒 06:11
13. Serve and enjoy! The dish is now complete.
    🕒 06:52