Introducing our new "Infinite Komatsuna" that can be used as a snack, a side dish for rice, or in a bento! Enjoy the irresistible taste of the various flavors that intertwine. Subscribe to our channel here: *Scheduled to be released every Wednesday and Saturday from 7pm. http://www.youtube.com/@sanpiryoron?sub_confirmation=1 We're currently recruiting staff for "Pros and Cons"! Click here for the recruitment form↓
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■Infinite Komatsuna (serves 2-3)
[Ingredients]
2 bunches of komatsuna, 40g dried squid, 10g salted kelp, 1 tablespoon soy sauce, a moderate amount of Korean seaweed, 1 sudachi (or lemon)
A (5g bonito flakes, 1/2 teaspoon grated garlic, 1 tablespoon sesame oil, a little salt, a little sugar, a little chili pepper)
[How to make]
① Wash the komatsuna and cut it into 3cm lengths.
② Roughly chop the dried squid and salted kelp.
③ Boil the komatsuna from ① in boiling water for about 20 seconds,
Place in a colander and drain.
Place in a bowl and while it is still hot,
sprinkle with soy sauce (1 tablespoon) and squeeze thoroughly.
④ Add the dried squid, salted kelp, and A and mix well.
⑤ Place in a bowl, sprinkle with Korean nori, and garnish with sudachi (lemon).
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