Komatsuna ni bitashi, a simple yet elegant Japanese side dish, is a testament to the beauty of understated flavors. This recipe showcases the delicate, slightly peppery taste of komatsuna (Japanese mustard spinach) beautifully, highlighting its natural sweetness. The quick blanching and subtle seasoning allow the vibrant green of the komatsuna to shine, making it a visually appealing addition to any meal. It's a perfect accompaniment to grilled meats, rice bowls, or even enjoyed on its own as a light and refreshing snack. This recipe requires minimal ingredients and cooking time, making it ideal for busy weeknights.
Beyond its simplicity, komatsuna ni bitashi offers a delightful textural contrast—tender-crisp greens in a light, flavorful dressing. This dish is not only delicious but also incredibly healthy, packed with vitamins and nutrients. Ready to experience the magic of this Japanese culinary gem? Let's dive into the step-by-step instructions below to create your own perfect batch of komatsuna ni bitashi.
Tools Needed
Ingredients
- Komatsuna: 200g
- Fried Tofu: 30g
- Carrots: 20g
- Shiitake Mushrooms (caps only)
- Sugar: 2 teaspoons
- Soy Sauce: 2 teaspoons
- Dashi Stock: 300ml
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Wash the komatsuna thoroughly several times to remove all sand.
- Cut the komatsuna into 3cm long pieces.
- Cut the fried tofu into strips.
- Cut the carrots into 23mm strips.
- Cut the shiitake mushroom caps into 23mm strips.
Step 2. Prepare the Broth and Simmer Vegetables
- Parboil the fried tofu in boiling water.
- Combine sugar, soy sauce, and dashi stock.
- Add shiitake mushrooms to the broth, then add the parboiled fried tofu. Mix gently.
- Bring to a boil, then reduce heat to low, cover, and simmer until half-cooked.
Step 3. Add Komatsuna and Finish
- Once cooled slightly, squeeze out excess water from the cooked vegetables.
- Add the komatsuna to the broth and mix.
- Mix everything together.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Adding komatsuna at the end helps preserve its vibrant green color.
- A high-pressure pot can be used for quicker cooking.
Nutrition
- Calories: 100
- Fat: 2g
- Carbs: 17g
- Protein: 6g
FAQs
1. Can I substitute komatsuna with another type of leafy green?
Yes, spinach or tatsoi are good substitutes, but the flavor will be slightly different. Komatsuna has a unique mild peppery taste.
2. How do I store leftover komatsuna ni bitashi?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The texture might slightly soften.
3. What kind of soy sauce should I use?
Regular soy sauce works perfectly. For a slightly sweeter flavor, you can use usukuchi (light) soy sauce.
With its vibrant green color, delicate flavor, and simple preparation, komatsuna ni bitashi is a side dish that elevates any meal. This recipe is a perfect example of how Japanese cuisine emphasizes fresh ingredients and minimal processing to create maximum deliciousness. Enjoy this healthy and satisfying dish as a testament to the beauty of simple cooking!