• Komatsuna (Japanese mustard greens)2 thick bunches (or 4 bunches if thin or with less stems)
• Thin fried tofu (usuraage)1 sheet
• ★Water150 ml
• ★Honhdashi (Japanese dashi stock)1/2 bag (5 g)
• ★Soy sauce1 tsp
• ★Sake1/2 tsp
• Sesame oil1/2 tsp

1. 1

   Trim the roots of the komatsuna. Cut the stems into 3 cm widths and the leaves into 1.5–2 cm widths.

2. 2

   Place 1 sheet of thin fried tofu horizontally and cut it in half widthwise, then cut it into thin strips lengthwise.

3. 3

   Pour the ★ seasonings (150 ml water, 1/2 bag honhdashi, 1 tsp soy sauce, 1/2 tsp sake) into a pot and bring to a boil over high heat. Add the komatsuna stems first, then the leaves, then the fried tofu, and reduce to medium heat.

4. 4

   After 3 minutes of simmering, add 1/2 tsp sesame oil, mix well, and simmer for another 7 minutes.

5. 5

   Turn off the heat and let the pot sit for 3–4 minutes to allow the flavors to meld.

6. 6

   If not eating immediately, remove some of the cooking liquid to prevent the dish from becoming too salty.

7. 7

   If using a large sheet of fried tofu, use about 2/3 of it for better balance.

Use 2 thick bunches of komatsuna from a package as a guide. If using thinner komatsuna, 3–4 bunches are recommended. If not eating immediately or serving cold, simmer for about 5 minutes instead of 7 minutes.

• Calories43 kcal
• Protein2.5 g
• Fat2.5 g
• Carbs2.3 g
• Sodium0.6 g