Steps

1. Trim the base of the komatsuna stems.
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2. Wash the komatsuna thoroughly.
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3. Separate the washed komatsuna into stems and leaves, and cut both into approximately 2-inch pieces.
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4. Cut the aburaage in half lengthwise, then into strips about 7mm wide.
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5. If the aburaage feels too oily, blanch it to remove excess oil.
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6. Place the komatsuna stems and aburaage in a pot.
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7. Add 300ml of water to the pot.
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8. Next, add 1 tbsp soy sauce, 1/3 to 1/2 tsp salt, 2 tbsp mirin (sweet rice wine), and 5g bonito flakes (katsuobushi) to the pot. (Key Tip: Simmering with bonito flakes instead of making a dashi broth adds extra umami!)
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9. Place the pot over heat. (Key Tip: Simmering everything from a cold start with the stems, aburaage, and seasonings makes the flavors penetrate better.)
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10. Once it comes to a boil, cover and simmer. (Key Tip: Stir-frying can create an oily coating that hinders flavor absorption, so this simmering order is recommended.)
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11. Taste a stem and continue simmering as needed until it reaches your desired tenderness and flavor penetration.
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12. Add the komatsuna leaves and gently toss to coat.
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13. Cover again and let the leaves absorb the flavor.
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14. Transfer to a serving dish. (Key Tip: Letting it cool and then reheating it again will further enhance flavor penetration.)
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15. Sprinkle with shichimi togarashi (Japanese seven spice) if desired.
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