Steamed Komatsuna and Tofu

Rinse 180g komatsuna, cut it into 5cm lengths, and separate the firm stems from the leaves. Cut 300g soft tofu into roughly 2cm cubes and rest them briefly on paper towels so surface water does not dilute the sauce. Arrange the stems on the steaming plate first, followed by the tofu and leaves, leaving small gaps for steam circulation instead of piling the ingredients tightly. Steam over medium heat for 7 to 8 minutes once the steamer is boiling. The leaves should look bright and wilted while the stems bend slightly but retain some bite. Longer steaming dulls the greens and makes the tofu more likely to break, so both cues matter. Warm 80ml dashi and 1.5 tablespoons soy sauce over low heat and remove the pan as soon as steam rises, before a hard boil flattens the aroma. Pour off excess liquid collected on the steaming plate, spoon over the warm sauce, and add 1 teaspoon each sesame oil and sesame seeds. Serving at once preserves the contrast between firm stems, tender tofu, and the fragrant dressing. Separating the stems from the leaves, draining the tofu surface, and avoiding a crowded plate are the practical details that keep the vegetables evenly cooked and the sauce distinct.