Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, stir-fried and simmered atsuage and komatsuna. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Stir-Fried and Simmered Atsuage and Komatsuna is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Stir-Fried and Simmered Atsuage and Komatsuna is something that I’ve loved my whole life. They are nice and they look fantastic.
Stir-Fried and Simmered Atsuage and Komatsuna. Komatsuna•Carrot•Atsuage•Ground pork•Boiled water•Chinese soup stock (granulated)•Sugar•Soy sauce. Stir-Fried Komatsuna and Shimeji Mushooms with Oyster Sauce. Stir-fry with other ingredients - see Stir-fried Choy Sum with Deep Fried Thick Tofu as an example.
To begin with this recipe, we have to first prepare a few ingredients. You can cook stir-fried and simmered atsuage and komatsuna using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Stir-Fried and Simmered Atsuage and Komatsuna:
- Prepare 1/4 bunch Komatsuna
- Make ready 5 cm Carrot
- Prepare 100 grams Atsuage
- Make ready 100 grams Ground pork
- Get 100 ml Boiled water
- Get 1 tsp Chinese soup stock (granulated)
- Get 1/3 tsp Sugar
- Make ready 1/2 tsp Soy sauce
- Make ready 1 Salt and pepper
- Get 1 Sesame oil, to taste
- Prepare 1 Katakuriko slurry (1:1 ratio of water to katakuriko potato starch flour)
In the same pan, heat up the vegetable oil and add the komatsuna with a pinch of salt. Stir-fry for a few minutes until wilted. Komatsuna (コマツナ（小松菜）) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini.
Instructions to make Stir-Fried and Simmered Atsuage and Komatsuna:
- Cut the komatsuna into 5 cm lengths. Julienne the carrots. Pour boiling water over the atsuage to remove excess oil, then since into 5 mm.
- Sauté the ground pork in sesame oil, then once it becomes crumbly, add the carrots and komatsuna, then add the atsu-age, and continue to sauté.
- Add the boiling water, Chinese soup stock granules, sugar, soy sauce, salt, and pepper to season.
- Once it comes to a boil, add the katakuriko dissolved in water to thicken, then serve.
Komatsuna (コマツナ（小松菜）) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan. As an Amazon Associate I earn from qualifying purchases. This Simmered Fried Tofu and Greens is a You can use Chinese crispy tofu puffs that are square and fried.
So that’s going to wrap it up for this exceptional food stir-fried and simmered atsuage and komatsuna recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
