How to boil molokheiya, leaving just the right amount of wetness and texture

Molokheiya" is characterized by its unique sliminess and texture. If you go to the trouble of eating it, you want to enjoy it, don't you? Here is how to boil molokheiya.

Raw materials	Nalta jute
What to use	Pots Bowls Knives
Working hours	15minutes

1.	Wash the molokheiya under running water to remove dirt.
2.	Tear off the leaves and separate the stem from the leaves.
3.	Align the stems, cut off the hard part of the stem, and cut off almost half of the stem tip side.
4.	Bring a pot of water to a boil and add about 1 tablespoon of salt.
5.	Boil the stems first. Boil for about 40 seconds.
6.	Continue to add the leaves, gently submerge with chopsticks, and boil for another 20 seconds.
7.	Soak them in cold water on a colander, squeeze them tightly in your hands to drain off the water, and you're done!

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Molokheiya" is characterized by its unique sliminess and texture. If you go to the trouble of eating it, you want to enjoy it, don't you? Here is how to boil molokheiya.

The stems of molokheiya can be enjoyed as well as the leaves, so this time the stems are boiled as well. The Food Safety Commission also states that molokheiya sold as a "vegetable" in supermarkets has no toxic effects. However, it is difficult to judge the effects of those grown in home gardens, so do not eat the stems. For more information, please refer to the Food Safety Commission's " Details of Q&A about Molokheiya".

How to boil molokheiya

Wash molokheiya under running water to remove dirt.


Tear off the leaves and separate the stems from the leaves.


Align the stems, cut off the tough part of the stem, and cut off almost half of the stem tip side. It is this "half of the stem tip side" that is tasty. It may be a good idea to judge whether it is difficult to cut or not when cutting with a knife. Cut the edible part of the stem to the desired size.


Bring a pot of water to a boil and add about 1 tablespoon of salt.


Boil the stems first. Boil for about 40 seconds.


Then add the leaves and boil for another 20 seconds, lightly submerging them with chopsticks.


Remove to a colander and soak in cold water, then squeeze tightly with your hands to drain off the water, and you are done!


It is also recommended to make boiled spinach or komatsuna like when eating spinach or komatsuna, or to add it to miso soup. Since molokheiya itself has its own flavor, you can enjoy it even in a simple cooking method.