Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, farmhouse recipe - komatsuna greens and chikuwa simmered in a light broth. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Farmhouse Recipe - Komatsuna Greens and Chikuwa Simmered in a Light Broth is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Farmhouse Recipe - Komatsuna Greens and Chikuwa Simmered in a Light Broth is something that I’ve loved my whole life.

Homepage > Recipes > Vegetable Recipes > Komatsuna Nibitashi Recipe (Lightly Seasoned Blanched Greens). We are making Komatsuna Nibitashi, lightly seasoned leafy greens, blanched for a short time. This is a quick and easy recipe and will help you to make one more green side dish.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook farmhouse recipe - komatsuna greens and chikuwa simmered in a light broth using 5 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Farmhouse Recipe - Komatsuna Greens and Chikuwa Simmered in a Light Broth:

1. Get 200 grams Komatsuna
2. Prepare 2 Chikuwa
3. Take 1 for garnish Bonito flakes
4. Take 200 ml Mentsuyu (or all-purpose dashi soy sauce)
5. Get 2 tsp Vegetable oil

Roasted Sweet Potato and Mizuno Salad with Sesame Ginger Dressing -the perfect combination of light in calories and heavy in nutrients and flavors. In this recipe, I use Komatsuna, Japanese mustard spinach, which you can find in Japanese grocery stores or local farmers market. In a medium saucepan, add dashi and aburaage and bring it to a simmer. Once simmering, add soy sauce and salt.

Instructions to make Farmhouse Recipe - Komatsuna Greens and Chikuwa Simmered in a Light Broth:

1. Chop the komatsuna into 5 mm pieces. Slice the chikuwa on an angle into 5 mm oblong wheels.
2. Heat vegetable oil in a pan, and stir-fry the komatsuna and chikuwa.
3. When the komatsuna is wilted, add the diluted mentsuyu. Simmer on low heat until the komatsuna is soft.
4. Try it after it's cooled down when the flavors have melded together.

Mix all together and then add the dense parts. Komatsuna has long, slender stems with large, bright green spoon-shaped leaves. It may be harvested as a micro green, a fully mature leaf and even Komatsuna has a wide range of cooking applications dictated by the leaf's maturity upon harvest. When young, the leaves are very tender and can be used. The name 'komatsuna' means 'greens of Komatsu' in Japanese, a reference to the village of The leaves of komatsuna may be eaten at any stage of their growth.

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