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Stir-Fried Komatsuna with Egg Recipe

Jul 30 2020 - Blog

About Komatsuna

Komatsuna, otherwise known as Japanese mustard spinach, is a green leafy vegetable that is an excellent source of calcium and vitamins A and C. It is versatile and can be prepared in various ways like stir-frying, boiling, used in salads or pickled. It remains firm after simmering, making it a popular choice for use in soups.

Taste Profile: Fresh and sweet with a crunchy texture.


Stir-Fried Komatsuna with Egg
(Recipe serves 4 pax)

A familiar and homely recipe that is simple to prepare and sure to bring back fond memories.
Ideal for busy days when you need a quick fix with a taste that you know is home.



  • 1 bundle of fresh komatsuna (approx. 150g)
  • 2 tsp shoyu (we recommend Nama Shoyu)
  • 1 tsp mirin
  • 1 tsp dashi powder
  • ½ tsp sesame oil
  • 1 cup ice cubes
  • Water (for blanching)



  • 2 eggs
  • 1 tsp mirin
  • ½ tsp sesame oil



  1. Boil a pot of water and add a pinch of salt.
    Place the komatsuna whole into the boiling water and cook for 1 minute. Prepare the ice bath.
  2. Remove the komatsuna and transfer it into the ice bath to cool down.
    Pro tip: Placing the komatsuna into ice water will halt the cooking process and retain its texture.
  3. Drain the chilled komatsuna, lightly squeezing to remove any excess water. Cut into 3 equal portions lengthwise, then set aside.
  4. In a separate bowl, crack the eggs and add 1 tsp mirin. Beat to mix well.
    Set the pan to medium heat and drizzle in ½ tsp sesame oil.
    Pour in the egg mixture and stir-fry, stirring frequently, until semi-cooked. Remove from pan.
  5. Using the same pan, drizzle in ½ tsp sesame oil and stir-fry the chilled komatsuna for ½ minute on medium heat.
  6. Return the semi-cooked egg to the pan together with 2 tsp shoyu, 1 tsp mirin and 1 tsp dashi powder. Continue stir-frying for 1 more minute.
  7. Remove from pan and serve on a plate. Garnish with roasted white sesame seeds for enhanced presentation. Enjoy!


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