A Classy Version of Komatsuna with Sesame Seeds
A Classy Version of Komatsuna with Sesame Seeds

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, a classy version of komatsuna with sesame seeds. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

A Classy Version of Komatsuna with Sesame Seeds is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. A Classy Version of Komatsuna with Sesame Seeds is something that I have loved my entire life. They’re fine and they look fantastic.

Komatsuna gets its name from the Komatsugawa district, which includes Edogawa, Katsushika and Adachi wards. It is also called spinach mustard, Komatsuna has dark green leaves that are rich in calcium and often quite glossy. See recipes for Komatsuna and Enoki Mushrooms with Sesame Sauce too.

To begin with this recipe, we have to prepare a few ingredients. You can have a classy version of komatsuna with sesame seeds using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make A Classy Version of Komatsuna with Sesame Seeds:
  1. Take 1 bunch Komatsuna
  2. Get 1 Aburaage
  3. Make ready 1/2 Carrot
  4. Get 4 tbsp Roasted sesame seeds
  5. Get 2 tsp Sugar
  6. Prepare 1 tbsp and 1 teaspoon Soy sauce
  7. Take 1 pinch Salt

An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt. Sesame seeds are the oldest condiments & oil seed crops. Available in many variants & can be eaten in all forms. Listed are their amazing benefits Grind a tablespoon of roasted sesame seeds and heat in a little oil with two cloves of crushed garlic and two camphor and massage to ease the pain.

Instructions to make A Classy Version of Komatsuna with Sesame Seeds:
  1. Rinse the komatsuna. Add a pinch of salt to boiling water. Dunk the komatsuna in the boiling water, root ends first, then blanch briefly, leaving some firmness. Soak in cold water, then thoroughly squeeze out excess water. Chop off the root ends, then cut into 5 cm lengths.
  2. Pour boiling water over the aburaage in a bowl, use chopsticks to release the excess oil, then dispose of the water. Heat a frying pan and fry both sides of the aburaage to a crisp, then allow to cool.
  3. Once the aburaage has cooled to the touch, cut it lengthwise in half, stack them, then slice into 3 to 4 mm strips. Rinse and peel the carrot, then cut into 5 cm matchsticks. Wrap in plastic wrap, poke a few holes in the plastic wrap, microwave for 2 and 1/2 minutes at 600 W, then allow to cool.
  4. Grind the sesame seeds with a mortar and pestle. Add sugar and soy sauce and mix. Add the komatsuna, carrots, and aburaage, toss until well-coated, then serve.

Komatsuna microgreens are also highly revered for their cancer-fighting properties. The young microgreen leaves of Komatsuna mildly sweet and mustard flavour. Komatsuna is one of our favorite Asian greens. You can plant it from early spring through fall and eat the leaves, stems, and even flower heads; it survives the winter happily in an unheated tunnel or under row cover. You can use the leaves fresh when young.

So that’s going to wrap it up with this special food a classy version of komatsuna with sesame seeds recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!