Ingredients with Measurements:
- 1 bunch of Komatsuna (about 8 oz)
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the Komatsuna thoroughly and cut off the tough stems. Cut the remaining leaves into bite-sized pieces.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the minced garlic and sauté for 30 seconds or until fragrant.
4. Add the Komatsuna to the skillet and sauté for 2-3 minutes or until wilted.
5. Add the soy sauce, salt, and black pepper to the skillet and stir to combine.
6. Continue to sauté for another 1-2 minutes or until the Komatsuna is tender.
7. Remove from heat and transfer to a serving dish.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
Temperature:
- Medium-high heat
Serving size:
- This recipe serves 2-3 people.
Nutritional information:
- Calories: 70
- Fat: 5g
- Carbohydrates: 5g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Komatsuna can be substituted with spinach or bok choy.
- Vegetable oil can be substituted with olive oil or sesame oil.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add sliced mushrooms or onions to the skillet for added flavor.
- Top with sesame seeds or sliced green onions for garnish.
Tips and tricks:
- Be sure to rinse the Komatsuna thoroughly to remove any dirt or debris.
- Use a large skillet to ensure the Komatsuna cooks evenly.
- Don't overcook the Komatsuna, as it can become mushy.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a shallow bowl or on a plate.
Garnishes:
- Top with sesame seeds or sliced green onions.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Miso soup or a side salad.
Troubleshooting advice:
- If the Komatsuna is too tough, try cooking it for a few minutes longer.
Food safety advice:
- Be sure to rinse the Komatsuna thoroughly to remove any dirt or debris.
Food history:
- Komatsuna is a leafy green vegetable that is commonly used in Japanese cuisine.
Flavor profiles:
- This dish is savory and slightly garlicky with a hint of saltiness from the soy sauce.
Serving suggestions:
- Serve as a side dish or as a main dish with rice or noodles.
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Region: Japanese