Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, komatsuna with mentaiko mayonnaise. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
The basic way to prepare Mentaiko Mayonnaise, or Mentai Mayo, is really simple and easy. See recipes for Komatsuna and Enoki Mushrooms with Sesame Sauce too. The delicious spices of Mentaiko's clean spiciness and the richness of mayonnaise.
Komatsuna with Mentaiko Mayonnaise is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Komatsuna with Mentaiko Mayonnaise is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook komatsuna with mentaiko mayonnaise using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Komatsuna with Mentaiko Mayonnaise:
- Make ready 1 bunch Komatsuna
- Take 1 tsp Soy sauce
- Take 1/4 sac ◆Mentaiko
- Get 1 tsp ◆Sake
- Prepare 1 tbsp ◆Mayonnaise
- Make ready 1 dash (to taste) ◎Salt and pepper
- Get 1 dash (to taste) ◎Sugar
Although Komatsuna is called Japanese mustard spinach, I have not found it to taste much like mustard. Jumbo komatsuna from Ibaraki Prefecture - like that happy giraffe, they grew up healthfully and quickly! This one was splendidly so nice to let me grow it on my windowsill, it's purple bok choy (dark violet leaves) and komatsuna (japanese mustard spinach, green leaves on top), accompanied by. Other Title: Lowest Common Denominator, Minimum Common Denominator.
Instructions to make Komatsuna with Mentaiko Mayonnaise:
- Blanch the komatsuna in salted water, then drain. Cut into 4 cm strips and drain again.
- Squeeze out the water, toss with the soy sauce and set aside to cool. Remove the membrane from the mentaiko and combine with the ◆ ingredients.
- Just before eating, squeeze out any excess water from the komatsuna, and toss it with the mentaiko. Add the ◎ ingredients to taste and it's done.
- Here is the spinach version:
Yet, whenever I'd excitedly rave on and on about my. Japanese mayonnaise (Kewpie mayo) has a rich egg flavor, is creamier in both color & texture, has a tangy and sweeter taste, and scores on the umami factor! Japanese mayonnaise has a rich egg flavor because only egg yolks are used compared to the American mayo that contains entire egg. Komatsuna (コマツナ（小松菜）) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini.
So that’s going to wrap it up for this special food komatsuna with mentaiko mayonnaise recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
