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You can have Seasoned Komatsuna and Boiled Egg using 8 ingredients and 2 steps. Here is how you cook that.
Ingredients of Seasoned Komatsuna and Boiled Egg
- Provide 1/2 bunch of Komatsuna.
- Use 2 of Ham (optional).
- You need to prepare 1 tbsp of Mayonnaise.
- Use 2 tsp of Oyster sauce.
- Use 1/2 tsp of Sugar.
- You need to prepare 1/3 tsp of Curry powder.
- You need 1 of Salt and pepper.
- You need 1 of Boiled egg.
It is light, healthy, and subtly flavored, and can go with any entree and steamed rice. Nibitashi is a cooking method of braising vegetables with seasoned broth. Leaving and cooling ingredients in the seasoned broth is the key to absorbing flavor. Komatsuna, Japanese mustard spinach, is most delicious and economical in March and can be used in many delicious recipes.
Seasoned Komatsuna and Boiled Egg step by step
- Parboil the komatsuna (Japanese mustard spinach) or microwave to soften. When it has cooled, drain the excess water, and chop into bite-sized pieces..
- Cut the ham into small pieces of your preferred size. Mix all the ingredients except for the boiled egg. Finally add roughly chopped boiled egg, mix briefly, then it's done..
Japanese komatsuna is translated as "small pine tree greens". Komatsuna can be eaten at any stage of growth but is best at peak in spring, since they do not sustain heat or. Komatsuna is available year-round, with peak season fall through spring. Komatsuna has a wide range of cooking applications dictated by the leaf's maturity upon harvest. When young, the leaves are very tender and can be used raw in salads and spring rolls.
There is always something new to discover when it comes to food preparation and also every chef's skill-set is open to renovation. This Seasoned Komatsuna and Boiled Egg recipe is just a few recipe concepts to aid improve your cook's efficiency. There are a lot more excellent recipes out there as well as good cooks keep trying to find them throughout their lives. Continuous discovering is the key to ever-improving cooking abilities.
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