Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, komatsuna with mentaiko mayonnaise. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Great recipe for Komatsuna with Mentaiko Mayonnaise. My husband doesn't eat a lot of veggies, but loves having a whole bunch of spinach with mentaiko mayonnaise. I figured I should give this komatsuna version a shot.
Komatsuna with Mentaiko Mayonnaise is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Komatsuna with Mentaiko Mayonnaise is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have komatsuna with mentaiko mayonnaise using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Komatsuna with Mentaiko Mayonnaise:
- Prepare 1 bunch Komatsuna
- Take 1 tsp Soy sauce
- Prepare 1/4 sac ◆Mentaiko
- Take 1 tsp ◆Sake
- Prepare 1 tbsp ◆Mayonnaise
- Make ready 1 dash (to taste) ◎Salt and pepper
- Make ready 1 dash (to taste) ◎Sugar
Great recipe for Easy Komatsuna Namul. I adapted a recipe I learned from my mother-in-law when we were living in South Korea (they make it with spinach. Komatsuna is not sold there apparently). Namul made with leafy greens is the most standard type of namul eaten in Korean.
Steps to make Komatsuna with Mentaiko Mayonnaise:
- Blanch the komatsuna in salted water, then drain. Cut into 4 cm strips and drain again.
- Squeeze out the water, toss with the soy sauce and set aside to cool. Remove the membrane from the mentaiko and combine with the ◆ ingredients.
- Just before eating, squeeze out any excess water from the komatsuna, and toss it with the mentaiko. Add the ◎ ingredients to taste and it's done.
- Here is the spinach version:
Komatsuna, meaning "greens of Komatsu", is a leafy plant from the same family as turnip and bok choi, although it's also known as Japanese mustard spinach. It get its name from Komatsugawa, a district of Tokyo where it grew abundantly during the Edo period. Komatsuna is a hardy cold-weather green full of calcium and vitamins. Komatsuna (小松菜) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leafy vegetable and is a variety of Brassica rapa, the plant species that yields the turnip, mizuna (水菜), napa cabbage and rapini. Komatsuna gets its name from the Komatsugawa (小松川) district, which includes Edogawa, Katsushika, and Adachi wards.
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