Komatsuna and Fried Tofu Nibitashi (Simmered Greens)

Name: Komatsuna and Fried Tofu Nibitashi (Simmered Greens)
Total time: 15 min
Yield: Serves 2
Ingredients: Komatsuna (Japanese mustard spinach) 1 bunch (about 200 g); Aburaage (thin fried tofu) 1; Dashi granules (Japanese soup stock) 1/2 tsp; Water (for washing and simmering) For washing + 200 ml; Soy sauce 1 tbsp; Mirin (sweet rice seasoning) 1 tbsp

🥗 Lighter

Serves 2 · About 15 min
Komatsuna and fried tofu simmered briefly in a light broth of dashi granules and soy sauce. A side dish eaten with its broth.

① Cut the komatsuna→② Cut the fried tofu→③ Simmer fried tofu and stems→④ Add the leaves→⑤ Turn off the heat and let sit

What to buy

Vegetables

Komatsuna (Japanese mustard spinach)1 bunch (about 200 g)

Tofu

Aburaage (thin fried tofu)1

Seasonings

Dashi granules (Japanese soup stock)1/2 tsp

Check what you already have

Water (for washing and simmering)For washing + 200 mlSoy sauce1 tbspMirin (sweet rice seasoning)1 tbsp

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How to make it

Wash and cut the komatsuna

About 5 min

Fill a bowl with water and wash the komatsuna by swishing the root end in the water. Change the water 2–3 times
On a cutting board, cut 1 cm off the root end, then cut into 4 cm lengths
Keep the stems and leaves separate

How to tell it's doneNo mud is left between the stems at the root end. The stems and leaves are set out separately.

Cut the fried tofu

About 2 min

Put the fried tofu between paper towels and press down from the top by hand to remove oil from the surface
On a cutting board, cut in half lengthwise, then cut into 1 cm wide strips from the end

How to tell it's doneAll the strips are about the same width.

Simmer the fried tofu and stems in broth

Medium heatAbout 3 min

Put 200 ml water, 1/2 tsp dashi granules, 1 tbsp soy sauce and 1 tbsp mirin in a pot and put on medium heat
When it boils, add the fried tofu and the komatsuna stems and simmer 2 min

How to tell it's doneThe stems turn bright green and a little soft. The fried tofu has soaked up broth and is soft.

Add the leaves

Medium heatAbout 1 min

Add the komatsuna leaves and simmer 1 min, pushing them under the broth with chopsticks

How to tell it's doneThe leaves are soft and everything is in the broth.

Be carefulIf you simmer too long, the color turns yellowish. Turn off the heat as soon as the leaves are soft.

Turn off the heat and let sit

Heat off5 min

Turn off the heat and let sit as is for 5 minutes (the flavor soaks in as it cools)
Taste it. If the flavor is weak, add 1/2 tsp soy sauce
Serve in bowls with the juice

ReadyThe fried tofu is plump from soaking up the broth. Tasty warm or chilled.

📚 Learn more about this dish

🥬 Ingredient guide

Aburaage (fried tofu pouches)Dashi Mirin Shoyu (soy sauce)

🔪 Cutting & cooking tips

Boiling Heat levels (high, medium, low)

If it didn't work out

The komatsuna color is dullIt simmered too long. Next time, turn off the heat 1 min after adding the leaves.

It feels grittyDirt was left in the root ends. Next time, spread the root ends open and swish them in the water.

The flavor is weakIt did not sit long enough, or it needs more soy sauce. Add 1/2 tsp at a time and taste.

The stems are toughThe stems did not simmer long enough. Next time, simmer just the stems 3 min before adding the leaves.

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Made by YUU, a teen who loves cooking → About me