Komatsuna.
It looks like spinach, but tastes more like a mixture of garlic chives and Chinese cabbage. It makes a great side dish when simply sautéed with either olive oil or sesame oil, with a pinch of salt & pepper.
Today I cooked fried rice with chopped Komatsuna along with jako, dried baby sardine. Just stir fry chopped spring onion with a table spoon of sesame oil, add chopped Komatsuna, then rice, and sprinkle a little bit of salt, pepper and konbu dashi powder (or konbu tea powder) to taste. In order to avoid making the fried rice soggy, make sure to stir fry Komatsuna well. Sprinkle some sesame at the end.
Menu: Komatsuna fried rice, Sausage, Boiled green beans, Cucumber sticks, Cherry tomato & broccoli omelet
Apple bunnies for dessert
SMALL TOKYO KITCHEN 