Easiest Way to Prepare Speedy Simmered Komatsuna and Pork Belly

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Favorite Simmered Komatsuna and Pork Belly. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Simmered Komatsuna and Pork Belly, 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 Komatsuna and Pork Belly delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Simmered Komatsuna and Pork Belly is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Simmered Komatsuna and Pork Belly using 8 ingredients and 3 steps. Here is how you cook that.

I love green leafy veggies like komatsuna with atsuage (or aburaage), so I make this often. I thought that if I added meat, it would make a hearty side dish. Taste it, and add a little salt if necessary. Recipe by Raby

Ingredients and spices that need to be Get to make Simmered Komatsuna and Pork Belly:

1. 200 grams Komatsuna
2. 100 grams Thinly sliced pork belly
3. 2 blocks Atsuage (silken recommended)
4. 200 ml Dashi stock
5. 1 1/2 tbsp Soy sauce
6. 1 tbsp Mirin
7. 1 tsp Sugar
8. 2 tsp Japanese mustard (optional)

Instructions to make to make Simmered Komatsuna and Pork Belly

1. Remove the stems from the komatsuna and slice into 3-4 cm lengths. Slice the pork into easy to eat lengths, and cut the atsuage into bite-sized pieces.
2. Put the dashi stock, soy sauce, mirin, sugar and atsuage in a sauce pan and turn on the heat. When it has come to the boil, add the pork and komatsuna and turn the heat to medium. Simmer for 5-6 minutes, loosening up the pork occasionally.
3. Add the Japanese mustard (optional) and it's done once it has come to the boil. The colour won't be so nice, but it's even tastier if you let it cool down, then heat it again before eating.

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So that is going to wrap it up for this exceptional food Steps to Make Favorite Simmered Komatsuna and Pork Belly. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!