A simple recipe for "Komatsuna and Onsen Tamago with Sesame Sauce"!
This is a simple recipe for "Komatsuna and Onsen Egg with Sesame Sauce". This is a dish that adds mildness to the standard leafy greens with sesame paste using an onsen-tamago.
Material ( For two people )
Japanese mustard spinach (Brassica rapa var. perviridis) 1 bag
egg slow-boiled so that the yolk is hard but the white is still soft (traditionally cooked in a hot spring) two pieces
soy sauce 1 tablespoon
black ground sesame (seeds) 1 tablespoon
boiled komatsuna and boiled egg with sesame paste

This is a simple recipe for "Komatsuna and Onsen Egg with Sesame Sauce". This is a dish that adds mildness to the standard leafy greens with sesame paste using an onsen-tamago.

Komatsuna and Onsen Egg with Sesame Sauce

Ingredients

1 bag of komatsuna
2 boiled eggs
1 tablespoon soy sauce
1 tablespoon black sesame seeds

Directions

Wash komatsuna and cut the stems into 2cm pieces and the leaves into 3cm pieces. Place in a heatproof container, cover with plastic wrap, and microwave at 500W for 2 minutes and 30 seconds.

Cut komatsuna into chunks

Drain the water from the komatsuna, add the soy sauce, onsen egg, and ground sesame seeds, and mix well.

boiled komatsuna and boiled egg with sesame paste

How does komatsuna and onsen tamago with sesame paste taste?

The onsen tamago (hot spring egg) is mixed with the crunchy komatsuna. The moderate saltiness, the mild richness of the egg, and the savory taste of sesame spread in unison. The simple seasoning of soy sauce allows you to fully enjoy the flavors of each ingredient.

boiled komatsuna and boiled egg with sesame paste

It becomes a little watery after a while, so it is better to eat it right away instead of leaving it unmade. The key to making it delicious is to drain the water thoroughly after heating. Try this recipe for a flavorful side dish.