Komatsuna and Fluffy Egg Stir-fry
This savory dish combines seasonal Komatsuna (Japanese mustard spinach) with fluffy eggs. By stir-simmering the stalks in seasoning, the flavors penetrate to the core, while a professional technique ensures the eggs maintain a beautiful, vibrant color.
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🍳 Cooking Flow
Separate the Komatsuna leaves from the stalks, and slice thick stalks in half lengthwise. Whisk the eggs with a pinch of salt. → Stir-fry the eggs briefly over high heat in sesame oil until semi-solid (soft scramble) and remove from the pan. → Stir-simmer the stalks and seasonings in the pan for about 2 minutes, then add the leaves and stir-fry briefly. → Remove the cooking liquid from the pan, turn off the heat, add the eggs back in, and toss gently to combine. → Plate the dish, drizzle the reserved cooking liquid over it, and sprinkle with black pepper.
Cooking Steps
Brief Cooking Order
Separate the Komatsuna leaves from the stalks, and slice thick stalks in half lengthwise. Whisk the eggs with a pinch of salt. → Stir-fry the eggs briefly over high heat in sesame oil until semi-solid (soft scramble) and remove from the pan. → Stir-simmer the stalks and seasonings in the pan for about 2 minutes, then add the leaves and stir-fry briefly. → Remove the cooking liquid from the pan, turn off the heat, add the eggs back in, and toss gently to combine. → Plate the dish, drizzle the reserved cooking liquid over it, and sprinkle with black pepper.
Introduction
This savory dish combines seasonal Komatsuna (Japanese mustard spinach) with fluffy eggs. By stir-simmering the stalks in seasoning, the flavors penetrate to the core, while a professional technique ensures the eggs maintain a beautiful, vibrant color.
Step 1
Trim the roots of the Komatsuna, wash thoroughly, and separate the leaves from the stalks. Cut each into half-length pieces; slice the thick stalks in half lengthwise to ensure even cooking and flavor absorption.
Step 2
Crack 3 eggs into a bowl and add a pinch of salt. Whisk well until the egg whites are fully incorporated.
Step 3
Heat 1-2 tablespoons of sesame oil in a frying pan over high heat until very hot, then pour in the egg mixture. Once the edges become fluffy, stir with a spatula a few times, and remove the eggs immediately while still semi-solid to prevent overcooking from residual heat.
Step 4
Without cleaning the pan, add the Komatsuna stalks, sake (1 tbsp), water (1 tbsp), grated garlic (1 clove), soy sauce (2 tsp), oyster sauce (2 tsp), and sesame oil (1 tsp). Stir-simmer over medium to low heat for about 2 minutes.
Step 5
Once the liquid has reduced and the stalks have absorbed the flavors, add the Komatsuna leaves and stir-fry briefly to coat them evenly.
Ingredients List
Important Notes
💡 Cutting the thick Komatsuna stalks in half lengthwise ensures they cook evenly and absorb the seasoning flavors more effectively.
🍳 To achieve a fluffy texture, whisk eggs vigorously in well-heated oil, stir quickly, and remove while still soft-scrambled.
🔥 Stir-simmering the stalks with seasonings suppresses the natural astringency and bitterness of the Komatsuna, drawing out its sweetness and umami.
⚠️ Removing the cooking liquid before adding the eggs prevents the eggs from absorbing the dark sauce, keeping them a beautiful, bright yellow.
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