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You need to prepare Komatsuna (or mizuna or za cai).
You need Abura-age.
Use ※Dashi stock.
Prepare ※Mirin.
You need to prepare ※ Usukuchi soy sauce.
Provide ※Salt.

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Wash the komatsuna and cut into a few centimeters in length. Remove the excess oil from the abura-age and cut into desired sizes..
Put the ingredients marked ※ into a pot and bring to a boil. Add the komatsuna and abura-age (the abura-age is hidden from view in this photo)..
Cover and simmer for a few minutes, then it's done..
If you let it sit a little bit to cool, the oil will enhance the flavor..
Variation: Instead of komatsuna, I used mizuna greens. Other greens, either with white or green stems, work with this recipe as well..
Related Recipe: [Kyoto-style Tofu and Shimeji Mushrooms in Ankake Sauce] https://cookpad.com/us/recipes/154345-kyoto-style-japanese-style-tofu-and-shimeji-mushroom-with-ankake-sauce.
Related Recipe: [Simmered Napa Cabbage and Chikuwa] https://cookpad.com/us/recipes/152749-stewed-chinese-cabbage-and-chikuwa.

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