Wash the komatsuna thoroughly. Trim off the root ends and cut the komatsuna into 5 cm (2-inch) lengths. Separate the stems and leaves as they will be blanched at different times.
In a small saucepan, combine dashi, soy sauce, mirin, and sugar (if using). Heat over medium-low heat until just simmering, then turn off the heat. Let it cool completely.
Bring the water and salt for blanching to a rolling boil in a large pot. Add the komatsuna stems and blanch for 30 seconds.
Immediately after the stems, add the komatsuna leaves to the boiling water and blanch for another 10-15 seconds until vibrant green.
Immediately transfer the blanched komatsuna to an ice bath (a bowl with ice cubes and cold water) to stop the cooking process and preserve its vibrant color. Let it cool completely, about 1-2 minutes.
Once cooled, gently squeeze out any excess water from the komatsuna. Be careful not to squeeze too hard, as this can make the komatsuna mushy.
Place the squeezed komatsuna in a serving dish or airtight container. Pour the cooled dashi dressing over it. Marinate in the refrigerator for at least 30 minutes (or preferably longer) to allow the flavors to meld. Serve chilled, garnished with katsuobushi if desired.
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