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Cooking is a kind of art and there are various types of cooking that you can find out. You can become a chef or you can simply attempt to master the art of cooking excellent meals within your residence. Several jobs in the workplace utilize chefs, prep-cooks and also supervisors that likewise oversee cooks. We hope this Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth recipe can assist make you a better cook.

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

Short Tips:

- When you are mosting likely to the shop, do not constantly have a big shopping list which can restrain you to simply getting specific things. See what you such as as well as what you are in the state of mind for and also acquisition based upon that. This will certainly offer you the spontaneity to cook whatever you pick.

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.

Now that you have actually read Kyoto-Style Komatsuna Greens and Abura-age (Fried Tofu) in Light Broth recipe, it is the moment for you to head to the kitchen as well as prepare some great food! Remember, cooking is not an ability that can be 100 percent right at first. Practice is needed for you to grasp the art of food preparation.

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