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You need to prepare Komatsuna.
Provide Aburaage.
Prepare Shirasu (boiled and dried baby sardines).
You need to prepare Dashi stock.
You need Mirin.
You need to prepare Usukuchi soy sauce.
You need to prepare knob Ginger.

Short Tips:

- Sometimes all the dish needs could be a squeeze of lime to require it to the next level. To get most of the juice out of citrus, roll it on a chopping board before slicing in.

Chop the komatsuna into bite-sized lengths. Slice the aburaage in half lengthwise, then cut into 1-cm wide strips. Grate the ginger without peeling, then strain the juice..
Put the dashi soup stock, mirin, and usukuchi soy sauce into a pot, and bring to a boil. Add the komatsuna stalks, greens, and aburaage, in that order, then simmer over medium-high heat without stirring..
Once it comes to a boil, stir it up. When the stalk of the komatsuna reaches your desired tenderness, add the shirasu and strained ginger juice, stir it up, then turn off the heat..
Adding a bit of grated ginger (not listed in ingredients) also adds a nice touch for grown-up palates..

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