Komatsuna, meaning “greens of Komatsu”, is a leafy plant from the same family as turnip and bok choi, although it’s also known as Japanese mustard spinach. It get its name from Komatsugawa, a district of Tokyo where it grew abundantly during the Edo period.
Komatsuna is a hardy cold-weather green full of calcium and vitamins. It’s great steamed, stir-fried, boiled, added to soups and pickled, and the younger leaves also make a yummy addition to mixed-leaf salads. In this Japanese recipe we stir-fry komatsuna with scrambled eggs to create a bright and colourful dish that will fill you up with protein and nutrients too!
If you can’t get your hands on any komatsuna for this recipe, try replacing it with bok choi, kale, chard, or any other leafy green that you like (its misnomer, spinach, works well here too!)
Komatsuna and Scrambled Egg Stir-Fry
- 200 g komatsuna
- 2 eggs
- salt to taste
- 1 tbsp vegetable oil
- katsuobushi a handful
- Wash the komatsuna and cut into 4-5cm long pieces.
- Heat up a frying pan and mix the two eggs in a bowl, then add to the pan with a pinch of salt and scramble. Cook until the eggs are crumbly, then set aside.
- In the same pan, heat up the vegetable oil and add the komatsuna with a pinch of salt. Stir-fry for a few minutes until wilted.
- Add the scrambled eggs and gently mix. Turn off the heat, add a handful of katsuobushi and mix.