Stir-Fried and Simmered Atsuage and Komatsuna

Source : Cut The Komatsuna Into 5 Cm Lengths Julienne The Carrots Pour Boiling Water Over The Atsuage To Remove Excess Oil Then Since Into 5 Mm Saut The Gro...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : December 15, 2021

Step:

  1. Cut the komatsuna into 5 cm lengths. Julienne the carrots. Pour boiling water over the atsuage to remove excess oil, then since into 5 mm.

  2. Sauté the ground pork in sesame oil, then once it becomes crumbly, add the carrots and komatsuna, then add the atsu-age, and continue to sauté.

  3. Add the boiling water, Chinese soup stock granules, sugar, soy sauce, salt, and pepper to season.

  4. Once it comes to a boil, add the katakuriko dissolved in water to thicken, then serve.


Ingredients

  1. 1/4 bunch Komatsuna
  2. 5 cm Carrot
  3. 100 grams Atsuage
  4. 100 grams Ground pork
  5. 100 ml Boiled water
  6. 1 tsp Chinese soup stock (granulated)
  7. 1/3 tsp Sugar
  8. 1/2 tsp Soy sauce
  9. 1 Salt and pepper
  10. 1 Sesame oil, to taste
  11. 1 Katakuriko slurry (1:1 ratio of water to katakuriko potato starch flour)

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