Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, boiled deep-fried tofu and komatsuna. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Boiled deep-fried tofu and Komatsuna is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Boiled deep-fried tofu and Komatsuna is something that I’ve loved my entire life.

The Japan Food Addict app is here! When the sauce boils, add komatsuna and aburaage and cook until komatsuna becomes limp and soft. Komatsuna is a leafy Asian vegetable, historically only available in the winter months, but these days you can buy it in any season. Aburaage is Japanese for deep fried tofu and nibitashi means boiled, seasoned, and marinated. If you can not find komatsuna, try spinach—it also compliments.

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

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

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

Ground shoga is also often served on top of tofu for flavor. Thinly sliced, pickled ginger, called gari, is served Takenoko is consumed grilled, steamed with rice, deep fried in tempura, or boiled in soups and stews. 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
4. Ready to serve and ENJOY!

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. Then you can thaw the small cubes quickly before pan frying. Here's my version of Indian style mee goreng, loaded with ingredients like fish cake, golden pan-fried potatoes, tofu cubes, local greens, and succulent prawns. Deep-fried tofu — like most deep-fried foods — is at its very best just after being prepared, while still crisp and sizzling.

So that’s going to wrap it up for this special food boiled deep-fried tofu and komatsuna recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!