How to use and rehydrate dried komatsuna

Komatsuna is a versatile vegetable with no particular flavor that goes well with any type of Japanese, Western or Chinese cuisine. To make it even easier to use, the leaves and stems are separated and dried to bring out the flavor. You can enjoy the creamy sweetness amidst the rich flavor.

This time, we will introduce three ways to rehydrate dried komatsuna. We will also share the textures and cooking ideas you can enjoy with each method, so please take a look.

[Add as is] For miso soup or instant noodles

It is extremely versatile, as you can quickly add it to finished miso soup or soup, or use the wakame seaweed moisture to make namul. It is also perfect for making standard dishes for one person, such as simmered fried tofu or creamed chicken or bacon.

[Soak in water for 10 minutes] A slightly hard, crisp texture

If you soak dried komatsuna in water for about 10 minutes, it will retain a slightly firm yet crunchy texture. This method of soaking is recommended for dishes where you want to make the most of komatsuna's unique texture.

For example, stir-frying it with eggs quickly adds a crunchy texture, resulting in a dish with a rich texture. Also, adding it to miso soup adds a firm accent and the flavor of komatsuna spreads with every bite. This 10-minute soaking is perfect when you want to enjoy a firm texture in a dish.

[Soak in water for half a day] The core is crisp and soft.

If you soak it in water for about half a day, the moisture will penetrate all the way to the core of the stem, and the crunchy texture will soften and become crisp. If you soak komatsuna in this state with soy sauce and bonito flakes, it will have a good texture and you can fully enjoy the original flavor of the ingredients.

You can also add rehydrated komatsuna to pasta, where the soft, crunchy texture of the stalks matches perfectly with the chewy texture of the pasta, making it a delicious Japanese-style pasta dish. This method of rehydrating komatsuna makes it easy to use in a variety of dishes, including stir-fries, simmered dishes, soups, and salads.

Recommended recipes using dried komatsuna

1. Komatsuna Chiffon Cake: This is a series that uses dried vegetables in powder form. This time, I baked a chiffon cake that you can eat with your dog. Get the recipe
2. Dehydrated vegetable pancake: A Korean-style pancake recipe made with dried vegetables. The chewy dough and the delicious flavor of the dried vegetables are a perfect match. Click here for the recipe .

[Summary] Enjoy dried komatsuna, which has many uses

Komatsuna salad has a rich aroma. However, when heated, the aroma tends to be lost. Komatsuna that is slowly dried at low temperature retains its fragrant flavor. It has a fresh taste that is close to raw.

Dried komatsuna is a versatile vegetable that can be used as is in miso soup. However, by soaking it in water, it becomes crunchy all the way through to the core and can be used in a variety of dishes such as pasta and chijimi.

• Dried Komatsuna
• Dried Vegetable Recipes
• How to use dried vegetables