Steamed Komatsuna and Tofu
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Komatsuna, a Japanese mustard green, steams on the same plate as soft tofu, and both get a spoonful of warm dashi soy sauce with sesame oil and sesame seeds.
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Take it out once the leaves have wilted and the stems just bend, and the green stays bright.
Ingredients
Instructions
- 1
Rinse 180 g komatsuna, shake off excess water, and cut it into 5 cm lengths.
Keep the stems and leaves slightly separated so the firmer stems can be placed where they receive more heat.
- 2
Cut 300 g soft tofu into roughly 2 cm cubes and set them briefly on paper towels.
Draining the surface moisture keeps the dashi soy sauce from tasting diluted after steaming.
- 3
Arrange the komatsuna stems on the steaming plate first, then the tofu, then the leaves.
Leave small gaps instead of piling everything tightly so steam circulates and the tofu keeps its shape.
- 4
Once the steamer is boiling, add the plate and steam over medium heat for 7 to 8 minutes.
Stop when the leaves look bright and wilted and the stems bend slightly but still hold some bite.
- 5
In a small pan, warm 80 ml dashi with 1.5 tablespoons soy sauce over low heat.
Do not boil it hard; turn off the heat as soon as steam rises and the aroma opens.
- 6
Pour off a little excess liquid from the steaming plate, then spoon the warm sauce evenly over the tofu and greens.
Finish with 1 teaspoon sesame oil and 1 teaspoon sesame seeds, and serve while warm.
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