Komatsuna (Japanese mustard spinach)
1 bunch (200g)
Multi Cooker
Spinach and Clam Egg Drop Soup
- Japanese Style
- Other
- Side Dish
- Vegetable
-
Servings4
-
PreparationN/A
-
Cooking18
Ingredients
Clams (canned)
1 can (180g)
Shimeji mushrooms
1/2 pack (70g)
Ginger
3 g
Egg
2
【Broth】
Dashi stock
120 mL
Light soy sauce
2 tsp
Sake
2 tsp
Sugar
1 tbsp
Salt
to taste
Sansho leaves (for garnish)
4 leaves
Shichimi Togarashi (seven-spice chili powder)
to taste
Directions
Cut the komatsuna into 4cm lengths and finely slice the ginger.
Combine the broth in the inner pot, add 1, the clams (with their liquid), and the separated shimeji mushrooms. Place the pot into the main unit and close the lid.
Select “Manual: Quick,High”, set the heating time to 16 minutes, and press “START/SET”.
When cooking finishes, open the lid without pressing “Cancel”. Pour in the beaten egg, stir lightly, then close the lid. Turn the dial to set an additional cooking time of 2 minutes, then press “START/SET”.
Once done, serve in bowls, garnish with kinome leaves, and sprinkle with shichimi togarashi to taste.
Products used in this recipe
Electric Multi Cooker COK-B40S
Electric Pressure Cooker for daily use, with a focus on the time taken for pressure cooking, allows you to make good-tasting dishes without hassle.
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