Shimeji mushrooms and komatsuna greens cooked in a konnyku-bonito dashibroth シメジと小松菜の出汁煮

ハマチの塩焼きに小松菜の煮物、という組み合わせは以前も作りましたが、今回は小松菜とシメジを（コクを出すべく）軽くキャノーラ油で炒め、醤油そして（みりんを切らしていたので代わりに）酒と砂糖で薄く味付けした鰹と昆布の出汁を注いでさっと煮付けたものです。

This is a slight variation from a side dish that I previously made with greens as a side dish to go with salted and grilled hamachi (yellowtail). Stir fried washed and chopped komatsuna leaves and shimeji mushrooms briefly with canola oil, then added a bonito-and-kombu dashi flavored with a bit of soy soy sauce, sake, and sugar (the sake and sugar mix was a substitute for mirin, which I've run out of) and stewed for a few minutes. The intent for stir-frying was to enhance the flavors of the komatsuna and shimeji, which could be a bit bland if merely cooked in dashi.

完成した食事はこちら。前回取り上げた時はワカメとタマネギの味噌汁でしたが、今回は青ネギとお豆腐。

The complete meal - the difference from the previously featured one being the miso soup, this time made with tofu and sliced scallions (instead of seaweed and onions).