Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, komatsuna with mentaiko mayonnaise. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Komatsuna with Mentaiko Mayonnaise is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Komatsuna with Mentaiko Mayonnaise is something that I have loved my entire life.
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. Make sure to squeeze out all the excess water from the komatsuna. Adjust the mentaiko or seasoning amounts to taste.
To get started with this particular recipe, we must prepare a few ingredients. You can have komatsuna with mentaiko mayonnaise using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Komatsuna with Mentaiko Mayonnaise:
- Prepare 1 bunch Komatsuna
- Get 1 tsp Soy sauce
- Get 1/4 sac ◆Mentaiko
- Prepare 1 tsp ◆Sake
- Prepare 1 tbsp ◆Mayonnaise
- Prepare 1 dash (to taste) ◎Salt and pepper
- Take 1 dash (to taste) ◎Sugar
This time, I enjoyed the boiled wakame seaweed with the Mentaiko sauce. Mentaiko is a common food in Japan that is available in most supermarkets, so if you are interested in the Mentai Mayo sauce, just go there, prepare Mentaiko and mayonnaise, and. 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.
Instructions 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. It's great steamed, stir-fried, boiled, added to soups and. Mentaiko is seasoned cod fish eggs.
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