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Best Mizuna Recipes

Best Mizuna Recipes


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Top Rated Mizuna Recipes

Steak can often feel like a heavy meal, so this recipe balances it out with a light, textured salad. It's perfect for a quick dinner or for impressing guests. The key to this recipe is the proper ingredients: you need fresh lettuce and crunchy jicama to ensure the salad stands out as much as the steak.Click here for Beef Recipes for Any Night of the Week


Mizuna Salad Recipe

Mizuna Salad is a salad using Mizuna greens which have been cultivated in Japan from ancient times. Here Mizuna is mixed with grilled Aburaage (Usuage) fried Tofu and a Japanese mustard dressing.

Mizuna is in the same family as mustard greens, but it has a much milder taste. The green frilly leaves and thin white stalks are often cooked in Nabemono and in Nimono/Nibitashi with some kind of meat, although Mizuna should be cooked lightly so that it doesn’t lose its crispness. If you want to enjoy the texture of the vegetable, it is best eaten as a salad. The very refreshing but mild flavor of Mizuna goes well with any kind of dressing. We used a Soy Sauce-based dressing with Karashi Japanese mustard, but you could replace Karashi with ginger or Wasabi. Aburaage, fried thin tofu grilled to be crispy, is added to the salad. It works like croutons, but a little lighter and healthier. The Aburaage absorbs the dressing quickly and may get soft if left too long so it’s best to serve right after adding the dressing.

It takes absolutely no time to make this super easy salad. If you can find Mizuna at a Japanese market, try this simple but delicious salad at home!

  • 1 bunch Mizuna
  • 2 rectangle sheets Aburaage

  1. Pan-fry Aburaage until lightly browned and crispy. Cut into 1/2"(1 cm) strips.
  2. Wash, dry and cut Mizuna into 2" (5 cm) long pieces.
  3. Mix all the ingredients for the dressing in a small bowl. Set aside.
  4. Mix Mizuna and Aburaage in a large bowl. Pour the dressing over and mix well.

About JapaneseCooking101

Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)


Recipe Summary

  • 1 bunch broccolini
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 lemon wedge
  • salt and ground black pepper to taste
  • 1 pinch red pepper flakes (Optional)

Fill a large skillet with 1 to 2 inches of water and bring to a boil add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.

Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.


Reviews

very bland. will not make again.

Sorry, not a fan. It was bland and sauce was thin.

Love this recipe! Have made it numerous times. As suggested by another reviewer, I coat the tofu in a cornstarch + salt mixture. It adds a nice crispy crust. I also take the easy way out and put all the tofu in a bowl once it is cooked and toss with the sauce. I have made this dish with chicken as well. Also made it with a variety of veggie in a traditional stir fry. This is my go to for a quick easy dinner.

I really liked this dish. It was relatively simple, very tasty and healthy. We made it with spinach because I wasn't able to find bok choy and mizuna in the supermarket. I will make this again!

Used arugula instead of mizuna and 1 large bok choy instead of 4 baby ones. Next time will use bok choy since that was our fave part of the recipe. Will use seasoned rice wine vinegar next time instead of regular - would like this recipe to have a little more flavor without drowning it in soy sauce at the table.

It was ok, nothing memorable. Threw in a teaspoon or so of red chili paste to the tofu marinade. Instead of mizuna, I used baby mustard and arugula mix from my CSA.

I tried this recipe because I planted mizuna in my garden this year, and didn¿t know how to cook it. I¿m glad I did. I diverged from the recipe a bit to use ingredients on hand, but I think I remained true in spirit. This was my version, which turned out to be deelicious: 1. Heat sesame oil in wok on high heat. Add 1-inch cubes of tofu, dusted in cornstarch. Toss until golden. Remove to paper towel. 2. Add more oil if needed. I didn¿t have bok choy, so I substituted some large outer leaves of cabbage from my garden, sliced to about ¾ inch. Toss it around for a minute or two in the wok, then add the mizuna (I chopped mine, and I also threw in some radish greens leftover from lunch), garlic, green onion, ginger, some crushed red pepper, and about a tablespoon of sesame seeds. 3. Toss that for a minute or so, then pour in a mixture of 3 tablespoons soy sauce, 3 tablespoons rice wine vinegar, and 3 teaspoons sugar. Let it reduce a bit, then add the tofu. Heat it all up nicely, then serve with rice. So easy, healthy and good! I could have added carrots or other veggies, but it was kind of nice to enjoy the really green flavors of the cabbage and the mizuna, on center stage. Maybe water chestnuts or something crunchy would be good for textural interest.

Loved this recipe, used low sodium products, fried the tofu on all sides, used spinach and bok choy, swapped brown rice wine instead of vinegar. The only thing I would do differently is add a lot more veg, otherwise not enough for 4 peope (plenty of tofu though)

Just harvested my first Bok Choy from the garden and looked up this recipe. Did not have tofu or Mizuna, but did have the rest of the ingredients. Really quick to make, incredible taste. Will definately make again!

delicious! however, i took so many liberties with the ingredients that it might qualify as another recipe. first of all, i couldn't find bok choy or mizuna at the market. my ingredients were green beans, kale, mushrooms, bell pepper and green chilis. also, i added more soy while cooking. served over brown rice. it was yummy!

I am not a big fan of this recipe, i dont think its that appealing. love all the ingredients, but maybe cooked differently.

I made this exactly as posted and it was the most awful excuse of a tofu recipe I have ever wasted ingredients on. We use tofu all the time by the way, and I am accomplished cook. The individual ingredients appealed to us the final dish was inedible.

Excellent! I made it without the mizuna because I couldn't find it.

Loved this recipe as a base. I haven't cooked tofu many times, so I followed the directions to cut and dry the 14 oz. of firm tofu. I then marinated it in the soy sauce, rice vinegar and sesame oil sauce. Wish I had cooked the tofu first, then marinated. I used seasoned rice vinegar which was all I had and the recipe admonished against it. I agree. Too vinegary and left the tofu with that being the dominate taste. Since my husband and I make stir fries 2-3x a month, I like to have a greater variety of veggies than this recipe called for. Also, we like spicy food. My seasoning recipe included: 2TBSP minced fresh ginger (1/2 of which I put on the marinating tofu), 2 minced serrano chiles, 1 TBSP red pepper flakes, 1 TBSP minced garlic (1/2 also on the marinating tofu), low sodium soy sauce as desired, sesame oil per recipe and a little Thai sweet chili dipping sauce on my finished dish. The stir fry: sesame oil, soy sauce, the above spices, 1 c. bean sprouts, 1/2 c. broccoli florets, 1/2 c. sliced carrots, 1 c. cole slaw cabbage mix, 1/2 red bell pepper, 1/2 bag (3oz)baby spinach, 1/2 c. sliced scallions, 1/4 c. unsalted peanuts and tofu served over 1 c.Texmati rice that was cooked in my rice cooker w/Swanson's low sodium/fat chicken broth. Husband said it was the best stir fry to date. He did the actual stir frying and starts with the seasonings, then the longer cooking veggies and finally the tofu so it's reheated. Easy peasie, beautiful and yummy. I would add the whole bag of spinach (or swiss chard, bok choy, as alternatives.) We ate all of the stir fry (not all of the rice), so one may want to double the veggies if serving more than two people. Read More http://www.epicurious.com/recipes/food/notes/Stir-Fried-Bok-Choy-and-Mizuna-with-Tofu-362936#ixzz1l8078Pzc

Easy enough to make except the tofu took 20-25 minutes to brown. Family said that the tofu still tasted like gypsum board. I think the tofu would have more flavor if it either was marinated in the sauce, cooked in the sauce, or if some garlic and ginger were added to the peanut oil before adding the tofu. Couldn't find mizuna, used mustard greens, which turned out fine. All in all, an OK dish for adventurous eaters on a meatless Monday.

Easy to do on a weeknight- I used whatever vegetables I had but otherwise followed the directions. Found it far too salty- will use low sodium products next time. Also will cut down on oil. Otherwise a great base recipe.

My non-vegetarian child asks for me to make this recipe over and over again. The only change I make is to shake the tofu in a bag of cornstarch before cooking. It gets a lovely crust and soaks up the marinade. Yum.

I added celery, carrots, etc. because I wanted to empty my fridge a bit, and it was great. I just added the veggies between the onions and bok choy and added some extra soy and vinegar. Substituted arugula for mizuna. Also cut tofu into bite-size pieces. Served over rice. Good one!

Easy, quick and tasty. My family enjoyed this very much. I drained the tofu for over an hour and fried it on all sides which allowed the tofu to keep it's shape. The remainder of the dish was cooked in a wok. I substituted spinach and rocket for mizuna.

Outstanding! One of the best ways to cook bok choy I've found.

This dish is my new favorite! It is so delicious and I don't think it needs any hot sauce at all. The ginger, garlic and sesame add a lot of flavor. I've made it with different greens including kale and cabbage and it turns out great.

This is simple and very tasty, not to mention budget-conscious. I found the mizuna, which I was not familiar with, at the local farmers mkt. I up the sesame flavor by adding in toasted sesame seeds. I eat it as is, but to make it heartier you could serve it over rice.

Added jicama for a bit of different texture. Cut the tofu much smaller, per review suggestion, for more crispy/flavorful sides. Loved the result. Will definitely make again.

Very tasty and easy. I substituted arugula for the mizuna, and regular bok choy instead of baby bok choy. Following other reviews, I added some sriracha at the end, which made it even tastier. Next time I'm going to serve with brown rice.

Nice stirfry. Frying the tofu then marinating it makes it soooo yummy. Unfortunately, I didn't have the ginger, but it was still good. I could only find baby Mizuna and that worked fine. Since I can't cook a recipe without my own touch, I added some fresh shitake mushrooms de- stemmed, sliced thickly and stir fried with the garlic and a bit of soy sauce before the adding the remaining ingredients.


Fresh Mizuna Recipe

Before I give you my first fresh mizuna recipe, I have some tips for you.

Mizuna is feathery and delicate salad green from Japan, and can be found in grocery stores and farmers markets from spring through fall.


It's often found in musclin a special salad green mix. Choose by its crisp green leaves. Avoid any that are wilted or browning. Refrigerate in a plastic bag for up to 5 days.

It has a mild peppery flavor, slightly spicy but not as spicy as arugula. Mizuna recipes that it is used in are stir-frys, soup, and it also can be steamed and boiled. It is a member of the mustard green family.

It is also called Japanese mustard, Japanese greens, California pepper grass and spider mustard. Now let's get cooking.


MIZUNA SAUTEED WITH CHICKEN

1 egg white, slightly beaten
1-1/2 tsp homemade soy sauce, divided
3 cloves garlic, minced
1 lb boneless skinless chicken breast, finely chopped
2 tsp canola oil, divided
1/3 cup carrots, finely chopped
1/3 cup yellow onion, finely chopped
1/3 cup water chestnuts, finely chopped
1/2 tsp chile paste
1 TBS fresh lime juice
1 lb mizuna, trimmed
1/4 cup green onions, finely chopped

In a bowl, mix the egg white with 1/2 tsp of soy sauce, minced garlic and chicken. Cover and refrigerate for 1 hour.

Heat 1 tsp of the canola oil in a wok or heavy skillet over high heat. Add the chilled chicken mixture and cook, stirring frequently for 4-6 minutes. Transfer cooked chicken to a serving plate and set aside.

Heat the other teaspoon of canola oil in the wok on high and add the carrots, onions and water chestnuts cook for 1 minute.

Add the remaining soy sauce, chile paste, lime juice and mizuna and cook, stirring often until mizuna is wilted. Return chicken to the wok and heat through. Garnish with green onions and serve. I really love this mizuna recipe.


ASIAN GREENS WITH GINGER MISO DRESSING

A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight. Enjoy this easy mizuna recipe.

Dressing:
1 (2-inch) piece fresh ginger, coarsely chopped
2 TBS white miso
3 TBS tahini (sesame paste)
1/2 cup water
3 TBS fresh lemon juice

Salad:
5 ounces baby Asian salad mixed greens with mizuna
1 small radish, sliced into 1/8-inch-thick rounds
1 carrot, cut into 2-inch-long slender sticks
2 green onions (white part only), chopped

For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber.

For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions.

Drizzle one to two tablespoons of dressing over each salad and serve. Delightful mizuna recipe.


MIZUNA MOZZARELLA SALAD

12 small balls of mozzarella cheese
1 large tomato, seeded and sliced
1 bunch mizuna, trimmed
1/3 cup extra virgin olive oil
1 cup fresh basil, chopped
kosher salt and freshly ground black pepper to taste
1 tsp lemon juice

In a large bowl, toss the mizuna and tomato slices with the fresh basil and olive oil. Serve on a salad plate with a few mozzarella balls and season with a few drops of lemon juice and salt/pepper to taste.


A great mizuna recipe.

GRILLED MUSHROOM SALAD WITH MIZUNA

Dressing:
2 TBS fresh lime juice
2 TBS fresh orange juice
2 TBS fresh grapefruit juice
1 tsp fresh lime zest
1 tsp fresh orange zest
1 tsp fresh grapefruit zest
3 TBS rice vinegar
1/4 cup homemade soy sauce
1/8 tsp white sugar

Combine all ingredients and pour into a small saucepan. Bring to a boil and remove from heat. Cool to room temperature and then chill in the refrigerator for at least 1 hour.

14 shiitake mushrooms, stems removed
5 cups mizuna leaves, trimmed
kosher salt and freshly ground black pepper to taste
canola oil

Heat your grill and brush the mushrooms with the canola oil. Grill for 4 minutes on each side, and tear or cut into bite-sized pieces.

In a large salad bowl, lightly toss the mizuna with the 1/2 of the salad dressing. Place on a salad plate and top with some grilled mushroom and drizzle with more dressing before serving.

BLUE CHEESE and CHICKEN MIZUNA SALAD

3 fresh peaches, halved and pitted
4 TBS canola oil, divided
1 tsp white sugar
1-1/4 cup extra virgin olive oil, divided
1/4 cup shallots, minced
1/3 cup sherry or red wine vinegar
1/4 cup blue cheese, crumbled
1 cup mixed greens
5 cups baby mizuna leaves
2 cups chicken
1/2 cup red onion, sliced
1/2 cup balsamic vinegar

Toss the peaches in half of the canola oil - and sprinkle with sugar - and place flesh side down on a hot grill. Sear until it has grill marks and flip. Grill for 1 minute on the skin side and place on a plate. Set aside.

Then add the chicken to the same bowl and (add more oil if you need to) and toss with canola oil and place on the grill. Grill until juices run clear. Remove and place on a plate. Set aside.

Heat up 2 TBS olive oil in a heavy skillet and add the minced shallots. Saute until they are translucent. Add the vinegar and reduce by 1/3. Remove and add the remaining olive oil and let cool. Add the blue cheese crumbles.

In a large salad bowl, lightly toss the mizuna with the mixed greens, onion and grilled chicken. Add half of the chilled vinaigrette and toss to coat evenly.

Place the salad on a plate and toss with a peach half and drizzle with remaining salad dressing.


SMOKED SALMON and MIZUNA RECIPE

12 slices of smoked salmon around 2-3 inches long
Salad:
4 cups mizuna leaves, trimmed
1/2 cup fresh cilantro, chopped
1/4 cup fresh flat parsley, chopped
3 TBS fresh chives, chopped
20 cherry tomatoes, cut in half
1 red bell pepper, seeded and sliced in thin rings
1 yellow or green bell pepper, seeded and sliced in thin rings

Roasted Red Pepper Vinaigrette:
1 roasted red pepper*, seeded
4 tsp homemade Dijon mustard
2 oz red wine vinegar
6 oz extra virgin olive oil
kosher salt and freshly ground black pepper to taste

Lime vinaigrette:
2 fresh limes, juiced
2 oz canola oil

*Seed and slice a red pepper and drizzle with olive oil season with kosher salt. Place in the oven at 400 degrees and roast for 20-25 minutes or until light brown in color. Roughly chop for the salad dressing.

Whisk the lime juice and canola oil together and season with kosher salt to taste.

Toss the salad ingredients with the lime vinaigrette and put in the refrigerator to chill.

In a blender or food processor, add the Dijon mustard and red wine vinegar together. Add the roughly chopped roasted red pepper and process until combined. Slowly add the olive oil and process again. Season with kosher salt and freshly ground black pepper.

Pile the salad ingredients on a salad plate and place a slice of smoked salmon on top. Drizzle with the roasted red pepper vinaigrette and dig in. I have more than mizuna recipes, click on the fresh vegetable recipes link below.


Mizuna Myoga Salad with Ponzu Sesame Dressing 水菜とミョウガのサラダ

Crisp, bright, and refreshing, this Mizuna Myoga Salad brings new flavor and texture to the dinner table! The homemade sesame ponzu dressing ties everything together. It’s so lovely that I could eat this all season long.

The characteristics of this leafy vegetable are the crisp yet tender stem and mild-flavored leaves. It can be eaten raw as in a salad or in a hot pot or soup dishes. Since the texture of this vegetable is enjoyable, I like to eat it as a salad.

Where to Buy and Substitution: The Japanese grocery stores always have it all year round. This vegetable is getting popular so you may be surprised to find it at your local farmers’ market or CSA box. Reese, one of the JOC team members, also grew mizuna in her garden in Minnesota and she said it’s easy to grow from the seeds. You can buy the seeds from Kitazawa Seed Company or Home Depot.

Substitution: If you can’t find it, use your favorite salad greens like arugula, pea shoots, or spring mix.

2. Myoga (Japanese Ginger)

This year I received a lot of requests from readers all over the world for myoga recipes. Some readers receive the wonderful ginger as a gift or they grow their own. Lucky you! It’s one of those unique ingredients in Japanese cuisine but hard to find outside of Japan.

Where to Buy: In the US, you can find myoga from Japanese grocery stores like Mitsuwa or Nijiya or Tokyo Central (in the refrigerator section when it’s in season or in the freezer when out of the season). Or if you are looking to add another edible plant to your growing garden, check out this seller on Etsy .

Substitution: You can use ginger (preferably less spicy young ginger). Julienne 2 thin slices of peeled ginger and soak in water to get rid of spicy taste. Or you can simply omit it altogether and toss in another salad ingredient (s) of your choice.

3. Shiso (Perilla)

One of my beloved Japanese herbs is Shiso. I love the flavor of shiso so much that I would use it for many, many recipes. This summer, I bought several pots of shiso from a Japanese market (Nijiya) and am hoping I’ll get an endless supply of shiso!

Where to Buy: The Japanese grocery stores always have it all year round. You can also get similar herb Perilla at the Korean grocery stores. These two look similar (Korean Perilla leaves are larger and thicker), but taste slightly different. Some JOC readers grow their own shiso using seeds from the Japanese seeding company Kitazawa Seed Co . They said shiso grows like a weed!

Substitution: Use mint, basil, anything you have or omit it altogether. Add in more flavorful and colorful salad ingredients would make it more special.

yuzu kosho for a spicy kick. Again, you’re at the liberty to change things up.

I love the combination of ponzu (citrus soy sauce) and toasted sesame oil and I made slightly different variations:

It’s one of those salads that leaves a lasting impression. Once you make it, you can’t stop thinking about.

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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Preparation

Step 1

Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.

Step 2

Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.

Step 3

Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.

Step 4

Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 11/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.


Spring Mizuna & Pea Pasta

Published: Jun 8, 2014 · Modified: Feb 15, 2021 by Nicole @ Oh My Veggies · This post may contain affiliate links.

Spring is a wonderful - yet often stressful - time of year to be a farmer. The unfolding of a new season is always filled with mixed emotions. The days are hectic but the fast-approaching summer feels like the light at the end of a dark tunnel. The best part about working on our farm during the spring is the promise of a fresh meal and an ice cold beer at the end of a hard day.


My husband and I operate a six-acre organic vegetable farm in Parkdale, Oregon. We grow over 50 different varieties of vegetables that we sell to local restaurants, farmers markets, and to our CSA members. We usually take winters off from farm work and I always look forward to my first bite of fresh spring greens after a few months away from production.

Now that the winter slumber party is over, I am ecstatic about all of our spring bounty. With the abundance of produce popping up around the farm, our dinners have been absolutely wonderful. One of the first spring vegetables making their seasonal debut at our farm is the lovely and flavorful green, mizuna.


If you aren't familiar with mizuna, you are in for a real treat! Mizuna is a Japanese green that is part of the brassica family. It has a mild, peppery flavor with a hint of spice. It is easy to grow, has great germination, and even re-grows again when harvested as cut-and-come-again (just leave about one inch worth of growth at the bottom).

It can handle full sunlight, but prefers a little bit of shade. The only downside to growing this leafy green is that the flea beetles tend to love this stuff as much as we do. (I can't blame them!)

We usually cover our mizuna directly after seeding. However, depending on where you live, the flea beetles may not be as bad. I always recommend asking fellow gardeners/local farmers for advice if you are unsure about potential pests in your area and you are thinking about planting something new or are just starting your own garden. And hey, if you don't feel like getting dirty, don't worry about it. Just run to your local farmers market, pick up a bunch of mizuna, and head straight for your kitchen.

This pasta recipe came to me when I was hungry and craving the mizuna I was harvesting for the farmers market. As it turns out, extreme hunger, dehydration, and too many hours spent hunched in the dirt can result in amazing recipe development!


I hope you all enjoy this pasta dish as much as my husband and I do. It's simple, fresh, and can be whipped up in less than 30 minutes. Pair this pasta with a glass of your favorite white wine and you have yourself a five-star meal that is affordable and delicious. Cheers!


Learn About… Mizuna


“Learn About…” is a recurring post where we’ll look at lesser known herbs, greens, etc., and discuss their origin, health benefits, and everything in between!

Sharp, spicy, bright, and gorgeous, mizuna, or Brassica rapa nipposinica, is a cook’s dream. It holds a distinct flavor profile, and is one of the most interesting greens around.
While not extremely prevalent in North America, mizuna is a staple vegetable in many Asian countries.
Mizuna is also known as Japanese mustard, shui cai (or “water greens”), California peppergrass, and many other names.
A cross between arugula and mustard, mizuna also has a mild peppery taste. They have feathery serrated edges and have a glossy surface that make the green wonderfully decorative.

The plant is most popular in Japan. In fact, it’s a “Kyo yasai,” which means it’s an heirloom vegetable from the Kyoto region, where the Royal family lived and acted as Japan’s national capital during the Edo period.
Carrying a special role in Japanese culture and history, mizuna is used in many Japanese dishes. You’ll often find the stalks pickled and served as an appetizer or with beer. The leaves are often eaten with rice.
Thanks to its lush green color and the chlorophyll that comes with it, Mizuna is rich in vitamins A, C, and K, as well as beta carotene.
When it comes to growing, mizuna is one of the lower maintenance greens available. They are extremely tolerant to the cold, meaning they are suitable for regions that have harsher winters.
In an Urban Cultivator, you can grow mizuna 365 days a year!
Only one tablespoon is needed, and only takes about two weeks to grow.
Try mizuna for dinner today with these awesome recipes below!

Pear Noodle, Mizuna, and Spiced Pecans with Parsley Goat Cheese Vinaigrette

From Inspiralized
Ingredients
1 tablespoon honey
¼ teaspoon cinnamon
¼ teaspoon cayenne
salt, to taste
½ cup whole pecans
2 pears, Blade C, noodles trimmed
5 cups mizuna greens (or similar green, such as arugula)
For the dressing:
3 tablespoons extra virgin olive oil
¼ cup crumbled goat cheese
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon freshly minced parsley
salt and pepper, to taste
Method
Preheat the oven to 325 degrees. While preheating, whisk together the honey with the cinnamon, cayenne and season lightly with salt. It should create a paste. Add the pecans into the mixture. Stir to combine thoroughly.
Lay the dressed pecans out on a parchment paper lined baking tray and bake for 10 minutes, flip over and bake another 5 minutes. Remove from the oven and set aside. Let the pecans cool for at least 5 minutes before you use them in the rest of the recipe (they will become less sticky the longer they sit.)
While the pecans are baking, whisk together all of the ingredients for the dressing and mix until vinaigrette is creamy. Set aside.
When pecans are done, place the pear noodles, mizuna greens, and pecans in a large mixing bowl, pour over the dressing and toss to thoroughly combine. Serve.

Feeling something a little more substantial? This stir-fry recipe below from Epicurious features tofu and bok choy!

Stir-Fried Bok Choy with Mizuna and Tofu

From Epicurious
Ingredients
3 1/2 tablespoons soy sauce, divided
4 teaspoons Asian sesame oil, divided
3 1/2 teaspoons unseasoned rice vinegar, divided
1 14- to 16-ounce container extra-firm tofu, drained
2 tablespoons peanut oil
4 green onions, chopped
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
4 baby bok choy, leaves separated
12 cups loosely packed mizuna (about 8 ounces)
Ingredient info: Mizuna is sold at some supermarkets and at Asian markets
Method
Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.
Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.
Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.
Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.

Want to grow your own mizuna? Call us at 1-877-352-0490 to get started!
Do you have any tips regarding how to use mizuna? Let us know on our comments section!


Recipe Summary

  • 2 large celery stalks
  • 1 medium kohlrabi bulb (8 ounces), trimmed and peeled
  • 1 small pomegranate
  • 3 1/2 cups mizuna (3 ounces) or other tender, bitter salad greens such as arugula or dandelion
  • 2 tablespoons champagne vinegar
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil

Using a mandoline or a sharp knife, thinly slice the celery and kohlrabi. Cut kohlrabi slices into 1/4-inch-wide strips.

Halve pomegranate remove enough seeds to yield 1/2 cup (reserve remainder for another use). Add seeds, celery, kohlrabi, and mizuna to a serving bowl.

Whisk together vinegar, salt, pepper, sugar, and mustard. Whisking constantly, add oil in a slow, steady stream whisk until emulsified. Toss with salad.


Watch the video: Πασχαλινά κουλουράκια της Αργυρώς. Αργυρώ Μπαρμπαρίγου (June 2022).


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