Komatsuna with Tofu  recipe (小松菜のさっと炒め煮）- Komatsuna no Satto Itameni

Two bunches komatsuna
250 gm fried tofu　（ 油揚げ）
25 gm fresh ginger
100 ml dashi stock (だし）
2 tsp mirin
1 tbsp sake
1 tbsp light shoyu
2 tbsp grape-seed oil
1 tsp kuzu starch　（葛）

Wash, strain and cut the komatsuna in 10 cm pieces.  Steam for two minutes and then strain, squeezing out excess moisture.  Heat a large frying pan with the oil. Fry the finely chopped ginger for 1/2 minute, then add the strained komatsuna, half the dashi, and all the mirin and sake.  Simmer for two minutes, then add the tofu - sliced into strips - with the shoyu.  Add the remaining dashi with the kuzu dissolved in it.  When the sauce has thickened, serve with a garnish of a few leaves of coriander and a sprinkle of nori flakes.  Itadakimasu!!