Stir-fried yam and komatsuna (Japanese mustard spinach) in dashi broth

 

Ingredients: (1 serving)

200g Nagaimo (Japanese yam)

1/2 bunch Komatsuna (Japanese mustard spinach)

1 teaspoon Sesame oil

2 teaspoons White dashi (Japanese soup stock)

1/2 teaspoon Soy sauce

1 pack (approx. 1g) Bonito flakes

Instructions:

① Peel the nagaimo and cut it into 1cm thick half-moon slices. Wash the komatsuna well and cut it into 4-5cm pieces.

② Heat the sesame oil in a frying pan over medium heat and fry the nagaimo until browned. Add the komatsuna and stir-fry briefly.

③ Add [A] and mix well. Turn off the heat, add the bonito flakes and mix. Done!