Salad Komatsuna Jepang (Ohitashi Komatsuna). We typically serve Ohitashi with a sprinkle of Katsuobushi (dried bonito flakes) on top. For today's recipe, I included a vegan-friendly version in mind. Vegan-friendly version: Use vegan-friendly Kombu Dashi for steeping and garnish with toasted sesame seeds instead of katsuobushi.

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 this recipe. Komatsuna is a green leafy vegetable, also known as mustard spinach in English. Bunda dapat memasak Salad Komatsuna Jepang (Ohitashi Komatsuna) menggunakan 3 bumbu dan dalam 4 tahapan. Begini cara menyiapkan makanannya.

Bahan-bahan yang dibutuhkan Salad Komatsuna Jepang (Ohitashi Komatsuna)

Bunda dapat Siapkan Komatsuna sebanyak 1 ikat.
Bunda dapat Siapkan Katsuoboshi (Serpihan Tipis Ikan) sebanyak secukupnya.
Bunda dapat Siapkan Kecap Asin Jepang (Shoyu) sebanyak secukupnya.

It has a little bitterness to it, which is nice, but it is quite mild. Because Komatsuna is a good general green vegetable in terms of its taste, it is a convenient and versatile vegetable to use in any dish, just like spinach. It is usually cooked in seasoned broth. Komatsuna is popular traditional, dento yasai, Japanese green leafy vegetable.

Langkah-langkah Untuk Membuat Salad Komatsuna Jepang (Ohitashi Komatsuna)

Ikat komatsuna dengan karet gelang di pangkal komatsuna agar tetap beraturan..
Didihkan air, kemudian masukkan komatsuna dari batangnya dahulu sekitar 20 detik. Setelah itu masak komatsuna sekitar 1 menit.
Angkat dan dinginkan di dalam air yang mengalir. Setelah dingin, bisa diperas dengan tangan untuk meniriskan air. Lepaskan karet gelangnya.
Peras airnya dengan genggaman tangan sehingga kadar air tinggal sedikit. Potong sepanjang 4-5 cm. Tata diatas piring, taburkan katsuobushi dan beberapa tetes shoyu.

It has tender, deep green leaves, and a mild, flavor that resembles spinach. A quick growing, upright type, it can be harvested all seasons with succession planting due to heat and cold tolerance. As I describe in the ingredients section on the vegetable page, komatsuna is even healthier than spinach. The slightly bitter flavor and crunchy stalks hold up well to stir frying. Komatsuna, meaning "greens of Komatsu", is a leafy plant from the same family as turnip and bok choi, although it's also known as Japanese mustard spinach.