Simmered Japanese Mustard Spinach
Simmered Japanese Mustard Spinach

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, simmered japanese mustard spinach. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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. Japanese Mustard Spinach is grown mostly in Korea, Taiwan and of course in Japan, where it is grown year-round.

Simmered Japanese Mustard Spinach is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Simmered Japanese Mustard Spinach is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook simmered japanese mustard spinach using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Simmered Japanese Mustard Spinach:
  1. Get 300 g Japanese Mustard Spinach
  2. Get 1 piece Deep Fried Tofu
  3. Get 1 Tablespoon Sesame Oil
  4. Prepare 2.5 Tablespoon Broth Made from Kelp and Dried Bonito Shavings
  5. Get 2 Tablespoon Cooking Sake
  6. Prepare 2 Tablespoon Mirin (Sweet Sake)
  7. Get 1 Tablespoon Soy Sauce

A kínálat mindennap több ezer új minőségi képpel bővül. It is often called Japanese Mustard Spinach in the US supermarkets. Young leaves, stalks and flower shoots are used in salad and stir-fry. Produces a very distinctive round, intense purple leaf with.

Instructions to make Simmered Japanese Mustard Spinach:
  1. Cut Japanese mustard spinaches into 0.8-1.1 inch pieces
  2. Put deep fried tofu into boiled water and then slice it into short pieces
  3. Pour sesame oil into a pot and heat up the oil
  4. Put Japanese mustard spinaches into the pan from stems side, then leaves, and add the deep fried tofu
  5. Add the broth, cooking sake, mirin and soy sauce, and simmer for a few minutes

Sometimes called mustard spinach, it is used similarly to spinach despite its different roots. Komatsuna is a very flexible vegetable with many uses! Komatsuna is abundant in beta carotene and vitamin C. Furthermore the plant contains a lot of calcium, much more than spinach! Once cooled puree the cooked spinach and mustard (saag) in blender and set aside.

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