Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, komatsuna with mentaiko mayonnaise. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Komatsuna with Mentaiko Mayonnaise is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Komatsuna with Mentaiko Mayonnaise is something that I’ve loved my whole life.
Komatsuna grow too big to eat leaves but we can enjoy to see and eat their flowers. * #レンゲ #ゲン 炙り明太マヨと菜っぱでおにぎり Onigiri with grilled mentaiko, mayonnaise and komatsuna #ごちそうおにぎり #onigiriaction #yummy #homemade #healthy #onigiri #mentaiko #komatsuna. The basic way to prepare Mentaiko Mayonnaise, or Mentai Mayo, is really simple and easy. This time I actually made the cod roe sauce, so here let me share the instructions with photos.
To get started with this recipe, we must first prepare a few ingredients. You can cook komatsuna with mentaiko mayonnaise using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Komatsuna with Mentaiko Mayonnaise:
- Make ready 1 bunch Komatsuna
- Take 1 tsp Soy sauce
- Get 1/4 sac ◆Mentaiko
- Prepare 1 tsp ◆Sake
- Make ready 1 tbsp ◆Mayonnaise
- Prepare 1 dash (to taste) ◎Salt and pepper
- Prepare 1 dash (to taste) ◎Sugar
This is Komatsuna's most viewed The komatsuna should be soft, and the carrot shreds should be translucent. Rinse with water until cooled, then wring out to remove excess water. 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.
Instructions
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:
Komatsuna, Japanese mustard spinach, is most delicious and economical in March and can be used in many delicious recipes. Although Komatsuna is called Japanese mustard spinach, I have not found it to taste much like mustard. 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. This utaite's song list is up-to-date and complete.
So that is going to wrap it up for this exceptional food komatsuna with mentaiko mayonnaise recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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