Simple and delicious, this dish brings out the flavour and texture of this staple Japanese vegetable.
Recipe by Atsushi Takahashi, head chef at Kashiwaya.
*Featured in Crave’s Issue 81, March 2017
PREP & COOK TIME
15 minutes; 10 minutes
410g Japanese mustard spinach
1 deep-fried tofu
1⁄2 tsp bonito akes
1 tamagoyaki, sliced
1. Prepare the mustard spinach
- Wash the spinach and cut off the roots. Separate the stems and leaves, then cut into 3cm lengths.
2. Prepare the broth
- Add the bonito flakes and water to a small pan. Cook at medium to low heat for five minutes. Strain out the flakes and set the remaining broth aside.
3. Fry the tofu and spinach
- Slice the tofu into 3cm strips. Pan-fry the tofu in hot oil for three minutes. Add the spinach stems and salt. When the stems turn deeper green, add the leaves, broth and sugar, and pan-fry for another two minutes.
3. Plate and serve
- Layer the stems and half the tofu strips on a plate and top with the leaves and another layer of tofu. Add the piece of tamagoyaki on the side. Serve immediately while the leaves are crisp.