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


UpdateDecember 17, 2018
ReleaseDecember 15, 2018


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



(Ingredients preparation) Yuzu-ponzu sauce: squeeze yuzu


(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


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.


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


Cut the komatsuna into 5-cm pieces


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


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