Cup of Yum
1. Gather all the ingredients.
2. Cut off the bottom of your 6 oz komatsuna or other greens. Cut them into 2-inch (5-cm) pieces.
3. Cut 1 piece aburaage (deep-fried tofu pouch) into ⅜-inch (1-cm) pieces.
4. In a medium saucepan, add 1 cup dashi (Japanese soup stock) and the sliced aburaage. Bring it to a simmer. Once simmering, add ½ tsp soy sauce and ½ tsp Diamond Crystal kosher salt.
5. Mix all together and then add the dense parts (stems) of the greens.
6. Mix all together and cook for 1–2 minutes, and then add the tender parts (leaves) of the greens.
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.

To Serve and Store

Cup of Yum
1. 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).