| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 251 | 11g | 1g | 24g |
| sugars | fibre | protein | salt |
| 6g | 3g | 11g | 3.8g |
There’s something fascinatingly comforting about the Braised Komatsuna with Soy Sauce and Sesame seeds. This innocuous dish, with its simplicity and depth of flavor, echoes the memories of my seaside upbringing, albeit with an Asian twist. I hold this recipe dear for its uncomplicated yet delightful characteristics that make it one of my all-time favorites.
A Taste of the East with a New England Flair
Born and raised in Portland, Maine, my culinary heartbeat is, unarguably, native New England seafood. Yet, I’m also drawn to the oceanic connection between my chowder pots and the Eastern styles of seafood cooking. This recipe delivers a fine blend of both worlds. The Braised Komatsuna with Soy Sauce and Sesame seed gives a nod to traditional Asian cuisine while retaining a taste that my palate was raised on.
More Than Just Taste
Beyond the taste, this recipe offers impressive health benefits. Sesame seeds, for instance, are packed with fiber, protein, and healthy fats. They are also rich in antioxidants that combat oxidative stress. On the other hand, Komatsuna, a Japanese mustard spinach, is loaded with minerals, vitamins, and phytonutrients. Whether you’re seeking to improve your digestion, bolster your immunity, or enhance your heart health, this recipe is a menu must-have.
A Decent Pairing
This dish pairs brilliantly with other Asian culinary delights such as miso soup or a light tempura. It also plays an excellent side role to minimalist seafood platters, such as lightly seasoned grilled shrimp or pan-seared scallops.
I prepare this recipe frequently, knowing every bite is accompanied by benefits. My daughters, Erin and Samantha, who incidentally have inherited my love for cooking and healthy eating, swear by its tastiness. We hope your family enjoys it as much as ours does!
What You’ll Need
- 2 bunches of Komatsuna
- 1 cup of soy sauce
- 3 tablespoons of sesame seeds
- 2 tablespoons of vegetable oil
- 1/2 cup of sake (Japanese rice wine)
- 3 tablespoons of sugar
- 3 cloves of garlic, minced
- 2 tablespoons of fresh ginger, grated
- 3 scallions, chopped
Method
Step One
First, start by washing the Komatsuna thoroughly under cool running water. Shake off the excess water before chopping it into bite-sized pieces.
Step Two
In a large skillet or wok, heat the vegetable oil over medium heat. Once the oil is hot, add the minced garlic and grated ginger. Sauté for a minute until they become fragrant.
Step Three
Next, add the chopped Komatsuna to the skillet. Stir-fry for 3-5 minutes or until the leaves start to wilt.
Step Four
Now, pour in the sake, soy sauce, and sugar into the skillet. Stir to combine all the ingredients. Cover the skillet and let it simmer for about 10 minutes on a low heat setting until the Komatsuna becomes tender. Make sure to stir occasionally to prevent burning.
Step Five
In the meantime, toast the sesame seeds lightly in a small, dry skillet over medium heat. Keep tossing the seeds around so they brown evenly and don’t burn. Once toasted, set them aside.
Step Six
After the Komatsuna has finished simmering, sprinkle the toasted sesame seeds over it. Stir well to distribute the seeds evenly.
Step Seven
Finally, garnish with freshly chopped scallions. Your Braised Komatsuna with Soy Sauce and Sesame seeds is now ready to serve. Enjoy this dish as a wholesome side with your favorite meat or fish, or serve it as part of a vegetarian meal.
