Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, boiled komatsuna greens and ume plum. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Komatsuna has long, slender stems with large, bright green spoon-shaped leaves. It may be harvested as a micro green, a fully mature leaf and even after the flowering head develops. The leaves become a deeper green color as the plant ages and its delicate stems grow wide, coarse and pale in color.
Boiled Komatsuna Greens and Ume Plum is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Boiled Komatsuna Greens and Ume Plum is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have boiled komatsuna greens and ume plum using 4 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Boiled Komatsuna Greens and Ume Plum:
- Make ready 1 bunch Komatsuna
- Get 1 tsp Soy sauce
- Prepare 3 to 4 Umeboshi
- Make ready 1 dash Roasted sesame seeds
Known for its tartness and health benefits, the plums are enjoyed in. Komatsuna is rated by its fans above other Oriental brassicas such as mizuna and bok choi in tenderness, mildness, and versatility, and it's less I need not have worried. My brave little komatsuna seedlings burst through the ground undeterred, their shiny, bright green leaves bouncing through the. See recipes for Komatsuna and Enoki Mushrooms with Sesame Sauce too.
Steps to make Boiled Komatsuna Greens and Ume Plum:
- Boil the greens; it's good to boil the stems for 30 seconds before adding the leafy greens.
- Rinse in water. When cool enough to handle, squeeze out the excess water.
- Cut into easy-to-eat size pieces, and firmly squeeze the water out again.
- Drizzle on some soy sauce and let sit for 5 minutes. This will produce excess liquid, so squeeze the greens firmly again.
- With the knife, mince the ume into a paste.
- Mix the greens with the ume paste. If you have time, chill it in a refrigerator prior to serving.
Korean green plums (매실 Maesil, also: Chinese plum or Japanese ume) have been around for a long time. Komatsuna is one of our favorite Asian greens. You can plant it from early spring through fall and eat the leaves, stems, and even flower heads; it survives the winter happily in an unheated tunnel or under row cover. You can use the leaves fresh when young. Komatsuna mustard greens (also called mustard spinach or Tendergreen mustard) is a fantastic fast growing green.
So that’s going to wrap this up with this exceptional food boiled komatsuna greens and ume plum recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
