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4.4
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Step 1
Gather all the ingredients.
Step 2
Cut off the bottom of your greens and cut them into 2 inches (5cm) pieces.
Step 3
Cut the aburaage into 3/8 inch pieces (1 cm).
Step 4
In a medium saucepan, add dashi and aburaage and bring it to a simmer. Once simmering, add soy sauce and salt.
Step 5
Mix all together and then add the dense parts (stems) of the greens.
Step 6
Mix all together and cook for 1-2 minutes, and then add the tender parts (leaves) of the greens.
Step 7
Mix together and simmer on low heat for 3 minutes (depending on the ingredients). Transfer the dish (with cooking liquid) to an airtight container and let cool to steep.
Step 8
You can serve right away, but I recommend resting the dish for overnight. You can keep in the refrigerator for up to 3-4 days or freezer for up to 1 month. Reheat before serving, or you can serve at room temp or chilled (which I prefer).