Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, boiled deep-fried tofu and komatsuna. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Boiled deep-fried tofu and Komatsuna is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Boiled deep-fried tofu and Komatsuna is something which I’ve loved my whole life. They are nice and they look wonderful.

Japanese: Komatsuna to Aburaage no Nibitashi. Komatsuna is a leafy Asian vegetable, historically only available in the winter months, but these days "Aburaage" is Japanese for deep fried tofu and "nibitashi" means boiled, seasoned, and marinated. See recipes for Komatsuna and Enoki Mushrooms with Sesame Sauce too.

To begin with this particular recipe, we have to first prepare a few components. You can have boiled deep-fried tofu and komatsuna using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Boiled deep-fried tofu and Komatsuna:

1. Make ready 1 deep-fried tofu
2. Get 1/2 Komatsuna
3. Take a
4. Take 100 ml Stock from dried shiitake mushroom
5. Take 1 tablespoon soy sauce
6. Take 1 tablespoon mirin
7. Take 1 tablespoon sake

Komatsuna is a type of a leaf vegetable grown commercially in Japan, Korea, and Taiwan. It is also known as the Japanese Mustard Spinach and is usually stir-fried, pickled, boiled, added to soups, or used fresh in salads. But deep-frying tofu is a little much for an average weeknight. Here's how to achieve crispy tofu perfection at home with a lot less fuss.

Steps to make Boiled deep-fried tofu and Komatsuna:

1. Cut Komatsuna into 4cm width - Deep-fried tofu is put on a strain and sprinkled with hot water to remove the oil. - Cut to 1cm width
2. Add deep-fried tofu to the pan and fry
3. Put A in the pan and add Komatsuna when it boils - Stop the heat after boiling for about 1 minute

Then you can thaw the small cubes quickly before pan frying. Komatsuna is rich in calcium and has a mild flavor so it doesn't require pre-boiling. Atsuage, thick deep-fried tofu or satsumaage, deep-fried fish cake can be substituted for the aburaage. Place tofu and cornflour plates next to the deep-frying pan. Taking one piece of tofu at a time Okra becomes slimy when boiled.

So that’s going to wrap this up for this exceptional food boiled deep-fried tofu and komatsuna recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!