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Cooking could be among the oldest skills in the world. That does not indicate that there are any type of limitations to the expertise readily available for the cook interested in raising his or her abilities. Even the finest chefs, also professionals, can constantly find new dishes, techniques as well as strategies to enhance their kitchen abilities, so lets try this Seasoned Komatsuna and Boiled Egg recipe, we hope you like it.

Provide Komatsuna.
Provide Ham (optional).
You need Mayonnaise.
You need Oyster sauce.
You need to prepare Sugar.
Use Curry powder.
Provide Salt and pepper.
You need to prepare Boiled egg.

It is light, healthy, and subtly flavored, and can go with any entree and steamed rice. Nibitashi is a cooking method of braising vegetables with seasoned broth. Leaving and cooling ingredients in the seasoned broth is the key to absorbing flavor. Komatsuna, Japanese mustard spinach, is most delicious and economical in March and can be used in many delicious recipes.

Parboil the komatsuna (Japanese mustard spinach) or microwave to soften. When it has cooled, drain the excess water, and chop into bite-sized pieces..
Cut the ham into small pieces of your preferred size. Mix all the ingredients except for the boiled egg. Finally add roughly chopped boiled egg, mix briefly, then it's done..

Japanese komatsuna is translated as "small pine tree greens". Komatsuna can be eaten at any stage of growth but is best at peak in spring, since they do not sustain heat or. Komatsuna is available year-round, with peak season fall through spring. Komatsuna has a wide range of cooking applications dictated by the leaf's maturity upon harvest. When young, the leaves are very tender and can be used raw in salads and spring rolls.

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