Mizuna (Japanese Mustard Greens) with Garlic and Bacon
I’m always trying to eat more vegetables, and this is one tasty way to accomplish that!
I don’t know about you but sometimes it’s nice to eat cooked green leafy vegetables.
I’m talking about baby bok choy, spinach, chard and the like. This is a new one you might not have heard of yet. Or have you?
It has a peppery bite reminiscent of arugula, but sharper and slightly different.
If arugula grew on long stems and was stir-fry-able, this would be it.
I had bought a couple bunches at the market. I used one for a hot pot and had one bunch left over.
So, I did some searching and found an idea on my favorite Japanese cooking websites, cookpad.
The original title of the dish had the adjective “shaki shaki” (しゃきしゃき) in it which means crispy.
These greens hold their own quite well and after sauteing they were still quite crispy/crunchy.
This recipe calls for bacon and chicken stock powder as the main flavoring agents.
The other flavors that make this dish unique are crushed garlic and toasted black sesame seeds.????
What I liked about this was that I was very easy to throw together and it’s a good way to get your vegetables in.
If you can get mizuna at your market, this might be a good way to prepare it!
For those keen on getting started cooking Japanese food, I’ve put together a quick reference on Japanese Food Supplies that can help get you started! Check it out if you haven’t seen it yet!
In case you missed them, here are some of my other Japanese recipes!
- Meatless Mapo Tofu with Nira
- Mapo Tofu with Pork and Red Miso
- Miso Soup with Eggplant and Gobo
- Kinako Ice Cream with Kuromitsu
- Japanese Style Broccoli Salad with Egg and Ham
- Japanese Style Potato Salad with Ham
- Creamy Mentaiko Pasta with Fresh Spaghetti
- Omusubi (Japanese rice balls) with tuna, salted salmon, and umeboshi
- Japanese Radish Salad with Tuna and Radish Sprouts
- Japanese Style Matcha Cupcakes with Almond Buttercream Frosting