Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, boiled komatsuna greens and ume plum. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Boiled Komatsuna Greens and Ume Plum is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Boiled Komatsuna Greens and Ume Plum is something that I have loved my entire life. They are nice and they look fantastic.
Tart and bitter green ume plums are used to make Japanese plum wine, syrup, and pickled plums with salt, alcohol, and/or sugar. Japanese plums (ume fruits) come into season bright green and firm in early to mid-May each year. Known for its tartness and health benefits, the plums are enjoyed in. This boiled greens are easy to make by dressing with Dashi soy sauce or ponzu.
To begin with this recipe, we have to first prepare a few components. You can cook boiled komatsuna greens and ume plum using 4 ingredients and 6 steps. Here is how you cook that.
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The ingredients needed to make Boiled Komatsuna Greens and Ume Plum:
- Make ready 1 bunch Komatsuna
- Get 1 tsp Soy sauce
- Make ready 3 to 4 Umeboshi
- Get 1 dash Roasted sesame seeds
Komatsuna (コマツナ（小松菜）) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan. Komatsuna, meaning "greens of Komatsu", is a leafy plant from the same family as turnip and bok choi It's great steamed, stir-fried, boiled, added to soups and pickled, and the younger leaves also In this Japanese recipe we stir-fry komatsuna with scrambled eggs to create a bright and colourful.
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Instructions to make Boiled Komatsuna Greens and Ume Plum:
- Boil the greens; it's good to boil the stems for 30 seconds before adding the leafy greens.
- Rinse in water. When cool enough to handle, squeeze out the excess water.
- Cut into easy-to-eat size pieces, and firmly squeeze the water out again.
- Drizzle on some soy sauce and let sit for 5 minutes. This will produce excess liquid, so squeeze the greens firmly again.
- With the knife, mince the ume into a paste.
- Mix the greens with the ume paste. If you have time, chill it in a refrigerator prior to serving.
It is grown commercially in Japan and Taiwan. Komatsuna, meaning "greens of Komatsu", is a leafy plant from the same family as turnip and bok choi It's great steamed, stir-fried, boiled, added to soups and pickled, and the younger leaves also In this Japanese recipe we stir-fry komatsuna with scrambled eggs to create a bright and colourful. Known to Japanese cooks as Komatsuna. This easy to grow variety produces smooth, dark, glossy green leaves that can be picked as baby greens or grown to full size. Komatsuna is one of our favorite Asian greens.
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