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Boiled Komatsuna with Soy Sauce~ Handmade Yuzu-ponzu Sauce~

Culture

UpdateDecember 15, 2018
ReleaseDecember 15, 2018

Ingredients

Ingredients (for 4 servings)>
1 bag of komatsuna leaves
4 tablespoons of yuzu-ponzu sauce
(3 tablespoons of yuzu juice, 3 tablespoons of soy sauce, 1 tablespoon of mirin, and a pinch of katsuobushi [shredded dried bonito])
4 tablespoons of dashi soup


Directions

1

(Ingredients preparation) Yuzu-ponzu sauce: squeeze yuzu

2

(Ingredients preparation) Yuzu-ponzu sauce: mix the freshly-squeezed yuzu juice with the seasonings, add the shredded dried bonito to it, and let it sit

3

Put some water into a pot and bring it to a boil. Then, add 1 tablespoon of salt to the pot and cook the komatsuna leaves in the pot.

4

When the stems of the leaves become soft, remove them into cold water, squeeze the water out

5

Cut the komatsuna into 5-cm pieces

6

Place komatsuna into a bowl, sprinkle them with a small amount of soy sauce and squeeze out excess moisture. Mix the leaves with the dashi soup and ponzu sauce

7

Dish the leaves up into a bowl and top it with fine strips of yuzu skin

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz