Steps

1. Make a cut at the base of the komatsuna, open it up, and thoroughly wash away any sand under running water. This is the key! The base is packed with umami, so don't cut it off. Wash it carefully to maximize the flavor.
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2. Pat the washed komatsuna dry and cut it into easy-to-eat, 5cm bite-sized pieces.
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3. Place the cut komatsuna in a bowl and gently rub in a small amount of salt to distribute it evenly. This is the key! By pre-salting and drawing out the moisture from the komatsuna, you can shorten the stir-frying time and maintain a crisp texture.
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4. Cut the fried tofu pouch into bite-sized pieces. This is the key! If you're concerned about oiliness or the smell, wrap it in a damp paper towel and microwave for 20-30 seconds to remove excess oil.
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5. Spread out a sheet of plastic wrap like a furoshiki (wrapping cloth) and wrap the cut fried tofu pouch. (Utilizing plastic wrap like a furoshiki to reduce washing)
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6. In a separate bowl, combine 200ml of Dashi Stock, 1 tbsp of Light Soy Sauce, 1 tbsp of Mirin (Sweet Rice Wine), and 1 tsp of Sugar to make the seasoning sauce.
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7. Add a little Sesame Oil to a cold frying pan, add the fried tofu pouch, and heat over low to medium heat.
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8. Stir-fry until the fried tofu pouch becomes lighter and moves easily, and lightly brown it. This is the key! Stir-frying removes moisture from the fried tofu pouch and adds umami by browning it.
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9. Add the komatsuna from which moisture has been drawn out to the frying pan and stir-fry while mixing everything until the leaves are lightly wilted.
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10. Add the seasoning sauce and mix well to ensure it coats everything evenly.
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11. Once the simmering liquid boils in the center, turn off the heat.
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12. Cover with a lid and let it simmer for 5 minutes using residual heat. This is the key! For simmered dishes, the goal is to add the flavor of the broth while retaining the umami of the ingredients. By simmering gently with residual heat instead of boiling, you can bring out the natural flavors of the ingredients.
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13. After 5 minutes, taste and serve. This is the key! It can be enjoyed warm or chilled in the refrigerator as a make-ahead side dish (lasts for 3-4 days).
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