Recipe of Any-night-of-the-week Simmered Mizuna and Aburaage in Sauce
Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to make a distinctive dish, Steps to Make Favorite Simmered Mizuna and Aburaage in Sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Simmered Mizuna and Aburaage in Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simmered Mizuna and Aburaage in Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few components. You can have Simmered Mizuna and Aburaage in Sauce using 7 ingredients and 4 steps. Here is how you can achieve it.
I was hoping whether mizuna could be used in a dish other than in a salad so I came up with this recipe.
Don't simmer the mizuna too long to retain its crispy texture. Recipe by Hinochan mama
Ingredients and spices that need to be Prepare to make Simmered Mizuna and Aburaage in Sauce:
- 3 bunches Mizuna
- 2 Aburaage
- 1 dash Vegetable oil
- 100 ml ☆Dashi stock
- 1 tbsp ☆Usukuchi soy sauce
- 1 tsp ☆Sugar
- 1 pinch ☆Salt
Instructions to make Simmered Mizuna and Aburaage in Sauce
- Cut the mizuna into 5 cm lengths.
- Cut the aburaage diagonally into thin strips.
- Heat vegetable oil in a pot, and briefly stir-fry the mizuna and aburaage.
- Add the ☆ ingredients, and bring to a boil, then done.
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