Steps

1. Cut off the roots of the Komatsuna, separate and wash thoroughly as they may contain soil, then cut into 3-4cm lengths. Roughly divide the leafy parts into two sections.
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2. Place the fried tofu pouches between kitchen paper and absorb the oil. 【Chef's Tip!】 By absorbing the oil with kitchen paper, you can degrease the tofu without the hassle of blanching.
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3. In a pot, add 180cc water, 2½ tsp Mirin (Sweet Rice Wine), 2 tsp soy sauce, 2½ tsp sake, 1/3 tsp salt, 1/2 tsp sugar, 3g bonito powder, and 5 dashes Aji-no-moto. Bring to a boil to evaporate the alcohol. 【Chef's Tip!】 If bonito powder is unavailable, you can substitute it with finely crumbled katsuobushi (bonito flakes) or hondashi (Japanese dashi powder). The combination with Aji-no-moto enhances the umami.
   🕒 06:46
4. Add the cut 250g Komatsuna, starting with the stems, to the boiling broth, cover with a lid, and simmer for a few minutes until wilted. 【Chef's Tip!】 Since fried tofu pouches absorb too much broth, simmering the Komatsuna first ensures each ingredient is cooked to its optimal state.
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5. Once the Komatsuna has wilted, submerge it completely in the broth, cover, and simmer for another 5 minutes.
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6. Once the Komatsuna is tender, add the degreased 3 fried tofu pouches to the pot, cover, and simmer for 2-3 minutes.
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7. Turn off the heat, and once the broth has reduced to about half the volume of the ingredients, transfer to serving dishes.
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