[Komatsuna and Fried Tofu Nibitashi] Take this classic home-cooked dish to the next level!

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1. Heat a frying pan, quickly stir-fry the stems of the komatsuna, then add the leaves and stir-fry.

2. Add A and mix quickly, then add the fried tofu, mix, cover, and simmer for 1 minute.

3. Turn off the heat and let it sit for 5 minutes.

4. Mix in the bonito flakes.

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<Check out the cooking method in the video!>

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Cheap, delicious, and
a friend to your household budget,
Komatsuna!!

There are many ways to enjoy komatsuna,
but the one you absolutely cannot miss is, of course, nibitashi.
It is a classic among classics in home cooking.

This kind of side dish
might not be the star of the show,
but it makes a huge difference whether it's there or not.

Just having it casually on the table
makes you feel a bit gentle,
and warms your heart.

It's not a salad,
it's not ohitashi,
it's nibitashi.

When you put it in your mouth,
the feeling of the dashi flavor spreading out
is just something special, isn't it?

If you can make this well,
it's a skill for life.

Once you learn a few Okuzono-style tips,
it will taste a level above the rest.

The points are:
A small amount of simmering liquid,
and adding the bonito flakes at the end.

By drawing out the moisture from the komatsuna
and steam-simmering it in that liquid,
the flavor and aroma are preserved,
allowing you to enjoy the deliciousness of the komatsuna to the fullest.

And finally, the bonito flakes!!

With the Okuzono method of adding the bonito flakes directly,
you can easily finish with a rich umami flavor without needing to make dashi.

A simmered dish that delights the palate,
the body, and the soul.

Please feel free to make it
and enjoy a comforting moment.

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<How about these other komatsuna dishes?>

Komatsuna and Chicken Simmered in Garlic ←Check it out!

Komatsuna and Pork Sesame Yakisoba ←Check it out!

Simmered Bok Choy ←Check it out!

★Komatsuna and Chirimen Jako Furikake ←Check it out!

★Japanese-Style Stir-Fried Komatsuna and Egg ←Check it out!

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Read the story about bonito flakes below↓↓↓↓
■"Just toss them in! The secret story behind the birth of the Okuzono method" Read

■ 【The story of when I went to Makurazaki in Kagoshima to make bonito flakes】 Read.

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Please also read the story about komatsuna below↓↓↓↓
■ Various stories about komatsuna. Including how I never ate komatsuna as a child

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■ See other dishes in the table of contents