All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Komatsuna to atsuage no miso-itame / sauteed komatsuna and deep-fried tofu with miso sauce

1/2 bunch komatsuna
1 atsuage deep-fried tofu (3 small triangle atsuage in photo)

For seasoning
1 tbsp miso (shiro white or awase mixed)
2 tbsp sake
2 tsp mirin
1/2 tbsp brown sugar


 Mix all ingredients for seasoning.


Prep boil atsuage, and slice into 1cm wide pieces

Cut komatsuna into 4-5 cm pieces


Heat 1/2 tbsp oil, and saute atsuage.


When atsuage's white surface slightly browns, add komatusna, the stem part first, and stir.


When komatsuna leaf color changes (brightens), pour miso seasoning mix, and stir.

  • Brown sugar gives a warm, deeper taste. Granule sugar tastes clearer and might be better for this dish on hot summer days. 
  • Add red chili pepper in Process 3 or 4 for spiciness. Red chili pepper and miso work great.
  • Sauteeing deep-fried tofu (even after excess oil is removed in prep boiling) makes this substantial. Miso-based seasoning tastes quite strong. Match with light dishes. Rice matched with this dish should be plain in order to keep sodium and fat intake under control. 

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