What is Mizuna?

Mizuna is a Japanese green leafy vegetable that has spikey leaves and to me, tastes like a sharp watercress.  Something with a bit of bite.  According to Johnny Seeds, where my husband orders his seeds, it’s official name is brassica rapa (Japonica group).  The mizuna in the photo above is from our home garden!  It’s always such a treat to get fresh produce from the back yard.  You may find this in the lettuce section of your Asian market or sometimes local supermarket depending on where you live.  It’s become more common in the U.S. now.

Mizuna is great raw as a salad or in a hot pot or nabe, during the colder months.  Because of it’s peppery taste, I thought that adding a warm ground pork to the raw salad would compliment the greens.  Hope you try this Mizuna salad!

4.5 from 2 reviews
Mizuna Salad with Ground Pork
 
Author:
Recipe type: Salad
Serves: 4
Prep time:
Cook time:
Total time:
 
Peppery Japanese mustard leaves, mizuna, is combined with a salty ground pork dressing.
Ingredients
  • One large bunch mizuna
  • 2 sliced tomatoes
  • 200 grams ground pork
  • 2 chopped green onions
  • 1 inch finely chopped fresh ginger
  • 1 clove garlic
  • Marinade
  • 1 tablespoons Japanese sake
  • 1 tablespoon cornstarch
  • Sauce
  • 2 tablespoon Japanese sake
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon miso or soup stock
  • ¼ cup water
  • 1 teaspoon sesame oil
Instructions
  1. Wash mizuna and chop into bite size pieces. If you don't have enough mizuna, add other leafy green vegetables
  2. slice tomatoes and add to leaves. Set aside.
  3. In a bowl add ground pork and marinate with add 1tablespoon of sake and 1 tablespoon of cornstarch, mix well and set aside.
  4. Heat a frying pan, and when hot add cooking oil, then add garlic, ginger and green onions until fragrant.
  5. Add ground pork and cook through.
  6. Finally add the sauce of sake, soy sauce, mirin stock water and sesame oil
  7. Pour hot over cold mizuna and serve.

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6 Comments

  1. Pingback: Homepage

  2. Found these greens at the farmer’s market on Sat. and thought your recipe sounded delicious, and it was! Used ground turkey instead of chicken, and also had it with a side of pickled daikon — delicious!
    Thank you!

  3. Pingback: Mizuna, the exotic cousin of the winter greens family | Hip Veggies

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