Comprehensive Recipe: Komatsuna Pickles and Komatsuna Fried Rice
This is an exquisite pickled dish with a crisp texture and rich flavor, made simply by cutting Komatsuna (Japanese mustard spinach) and soaking it in a seasoned sauce. It's perfect as a side dish, snack, or meal prep, and can also be easily transformed into a delicious stir-fried rice.
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🍳 Cooking Flow
【Komatsuna Pickles】Wash the Komatsuna, cut into 3-4cm pieces, rub with salt, and place a weight on top for 15 minutes. → 【Komatsuna Pickles】Mix the seasoning ingredients to create the pickling sauce, add the Komatsuna after squeezing out excess moisture, and marinate in the refrigerator for 30 minutes. → 【Komatsuna Fried Rice】Finely chop the Komatsuna pickles, and stir-fry them in a pan with beaten egg and rice over medium-high heat. → 【Komatsuna Fried Rice】Season with salt and pepper, and stir to combine.
Cooking Steps
Brief Cooking Order
【Komatsuna Pickles】Wash the Komatsuna, cut into 3-4cm pieces, rub with salt, and place a weight on top for 15 minutes. → 【Komatsuna Pickles】Mix the seasoning ingredients to create the pickling sauce, add the Komatsuna after squeezing out excess moisture, and marinate in the refrigerator for 30 minutes. → 【Komatsuna Fried Rice】Finely chop the Komatsuna pickles, and stir-fry them in a pan with beaten egg and rice over medium-high heat. → 【Komatsuna Fried Rice】Season with salt and pepper, and stir to combine.
Introduction
This is an exquisite pickled dish with a crisp texture and rich flavor, made simply by cutting Komatsuna (Japanese mustard spinach) and soaking it in a seasoned sauce. It's perfect as a side dish, snack, or meal prep, and can also be easily transformed into a delicious stir-fried rice.
Step 1
【Komatsuna Pickles】Wash the Komatsuna and trim off about 1cm from the root ends. Since soil tends to get stuck in the base, wash it thoroughly again and pat dry with paper towels.
Step 2
【Komatsuna Pickles】Cut the Komatsuna into 3-4cm wide pieces and place in a bowl.
Step 3
【Komatsuna Pickles】Add 1/2 teaspoon of salt and rub into the greens. Cover the surface with plastic wrap, place a weight on top (such as a plastic bag filled with water), and let sit for 15 minutes.
Step 4
【Komatsuna Pickles】Cut the chili pepper in half, remove the seeds, and slice into thin rings using kitchen shears or a knife.
Step 5
【Komatsuna Pickles】In a separate bowl, combine the sugar, chicken bouillon powder, soy sauce, vinegar, grated garlic, sesame oil, toasted sesame seeds, and the sliced chili pepper. Mix well to create the pickling sauce.
Ingredients List
Important Notes
💡 Since soil often remains at the base of the Komatsuna, trim off the root ends and wash thoroughly once more to remove any debris.
⚠️ After rubbing with salt, squeeze out the moisture firmly; this removes the grassy taste and allows the flavors to penetrate without being diluted.
💡 When mixing the pickling sauce, if the chicken bouillon powder doesn't dissolve well, microwave it for about 10 seconds to help it melt.
⚠️ If you don't like garlic, you can substitute with grated ginger or simply omit it for a delicious result. If you are sensitive to spice or are serving children, omit the chili pepper.
💡 Marinating for 30 minutes results in a light pickle, but if you prefer a deeper flavor, leaving it overnight is also recommended.
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