Today, I’m excited to share a straightforward yet flavorful recipe featuring komatsuna, also known as Japanese mustard spinach. This nutrient-packed leafy green is delicious and quick to prepare, making it a perfect addition to any meal. If you’re concerned about spinach's high oxalate content, komatsuna is an excellent substitute, allowing you to enjoy the benefits of leafy greens without the drawbacks.
Health Benefits
Komatsuna is rich in vitamins A, C, and K, as well as minerals like calcium and iron. Its dark green leaves are packed with antioxidants, which can help support a healthy immune system. This dish also incorporates atsuage (thick deep fried tofu) and shimeji mushrooms, adding plant-based protein and more nutrients to your meal. Additionally, komatsuna contains lower levels of oxalates compared to spinach, making it a safer choice for individuals monitoring their oxalate intake and reducing the risk of kidney stones.
This recipe is versatile and can be adapted to your preferences. Adding different types of mushrooms, like shiitake, enhances the umami flavor, making the dish even more satisfying. Plus, it’s a great way to introduce more greens into your diet while enjoying a comforting bowl of goodness. You can also add more of the komatsuna if you like to eat more of the greens.
Ingredients Overview
Komatsuna (200g): A nutritious leafy green, rich in vitamins A, C, and K, with a mild, slightly sweet flavor.
Thick Deep Fried Tofu (Atsuage, 2 piece): Provides a hearty texture and plant-based protein, adding a savory element to the dish.
Shimeji Mushrooms (1/2 pack): Delicate mushrooms that enhance the umami flavor. You can substitute with shiitake or your favorite mushrooms for variety.
Dashi (1 cup): A Japanese broth made from kelp and bonito flakes, adding depth and umami to the dish.
Mirin (1 tbsp): A sweet rice wine that contributes sweetness and complexity to the flavor profile.
Soy Sauce (1 and 1/2 tbsp): Adds saltiness and umami, enhancing the overall taste of the dish.
Salt (a pinch): Balances the flavors and enhances the natural taste of the ingredients.
How to Make the Simmered Komatsuna with Fried Tofu and Shimeji Mushrooms
- Prepare the Komatsuna: Cut the root ends of the komatsuna and slice the leaves into 5 cm lengths.
- Prepare the Tofu: Pour hot water over the fried tofu to remove excess oil, then cut it into 1 cm wide slices.
- Prepare the Mushrooms: Separate the shimeji mushrooms into smaller clusters. If you're using shiitake mushrooms, slice them into thin pieces.
- Make the Broth: In a pot, bring the dashi broth, mirin, soy sauce, and a pinch of salt to a boil.
- Cook the Mushrooms: Add the shimeji mushrooms to the pot and let them cook until tender.
- Add Tofu and Komatsuna: Once the mushrooms are cooked, gently add the tofu and komatsuna. Simmer until the komatsuna becomes soft and tender.
- Serve: Enjoy your warm komatsuna dish over steaming rice for a comforting and nutritious meal.
Ingredient Alternatives
- Mushrooms: You can use any mushrooms you prefer, such as shiitake, enoki, or even button mushrooms.
- Dashi: If you don’t have dashi on hand, you can substitute it with chicken broth or vegetable broth for a vegetarian option.
- Tofu: It will work well with thin deep-fried tofu (aburaage) or you can use firm tofu.
Serving Suggestions
This dish pairs beautifully with a bowl of steaming white rice. For added flavor, a sprinkle of sesame seeds or a drizzle of sesame oil on top can elevate the dish even further.
FAQs
1. Can I use frozen komatsuna instead of fresh one?
Yes, fresh komatsuna will provide the best flavor and texture. However, you can also use frozen komatsuna in this recipe. You can add it while it is still frozen to retain the nutrients and flavor that will be released when thawed.
2. How do I store leftover komatsuna?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
3. Is this dish suitable for meal prep?
Absolutely! You can prepare it in advance and reheat it when you’re ready to enjoy.
Simmered Komatsuna with Fried Tofu and Shimeji Mushrooms
Preparation Time: 
Cooking Time: 
Servings: 2
Calories per serving: 200 kcal
Cuisine: Japanese
Category: Main Course
Author: Mitsukai
Keywords: komatsuna, japanese mustard spinach, vegetarian
Ingredients
Main Ingredients
- 200g komatsuna
- 2 pc thick deep-fried tofu (atsuage)
- 1/2 pack shimeji mushrooms (or your favorite mushroom type)
Broth
- 1 cup of dashi
- 1 and 1/2 tbsp soy sauce
- 1 tbsp mirin
- a pinch of salt
Instructions
Step 1:
Cut the root ends of the komatsuna and slice the leaves into 5 cm lengths. Pour hot water over the fried tofu to remove excess oil, then cut it into 1 cm wide slices. Separate the shimeji mushrooms into smaller clusters. If you're using shiitake mushrooms, slice them into thin pieces.
Step 2:
In a pot, bring the dashi broth, mirin, soy sauce, and a pinch of salt to a boil. Add the shimeji mushrooms to the pot and let them cook until tender.Once the mushrooms are cooked, gently add the tofu and komatsuna. Simmer until the komatsuna becomes soft and tender. Serve with steam rice.
Nutrition Analysis
Calories approx 200kcal | Protein: 12g | Fat: 9g | Carbohydrates: 20g | Fiber: 4g | Vitamin A: 200% DV | Vitamin C: 70% DV | Calcium: 15% DV | Iron: 10% DV
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