Komatsuna is an Asian green similar to tatsoi and bok choy, but has a denser, less juicy texture. Traditionally used in Japan either steamed and seasoned with soy sauce or in stir-fries and soups. It is also excellent braised or used in salads.
How to Store:
Store dry in a loosely sealed bag or container in your fridge for up to a week.
Recipe Suggestions:
Komatsuna pairs well with ginger, garlic, soy sauce/tamari, miso, toasted sesame oil, chili, noodles, eggs and/or rice. Try it stir-fried, blanched and added onto noodle bowls, wilted into soups, chopped while fresh and added to salads, sandwiches and wraps, or folded into cooked meals like eggs and rice dishes. It is very similar to baby bok choy and tatsoi, but just more tender with a shorter cooking time.
Komatsuna and Shitake Mushroom Stirfry
The below recipes call for bok choy, but you can use komatsuna instead (keep in mind that komatsuna will cook a couple minutes faster than bok choy):
Bok choy with Noodles and Holy (tulsi) Basil
Bok Choy and Kale Fried Rice With Fried Garlic
Tofu Fried Rice with Bok Choy and Peas
Chicken (or tofu) with Charred Bok Choy, Radishes and Peanut Sauce
Mushroom and Bok Choy Ramen (try with green garlic, garlic scapes or green onions!)
Bhūmiyinda Farm 