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!
- One large bunch mizuna
- 2 sliced tomatoes
- 200 grams ground pork
- 2 chopped green onions
- 1 inch finely chopped fresh ginger
- 1 clove garlic
- 1 tablespoons Japanese sake
- 1 tablespoon cornstarch
- 2 tablespoon Japanese sake
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon miso or soup stock
- ¼ cup water
- 1 teaspoon sesame oil
- Wash mizuna and chop into bite size pieces. If you don't have enough mizuna, add other leafy green vegetables
- slice tomatoes and add to leaves. Set aside.
- In a bowl add ground pork and marinate with add 1tablespoon of sake and 1 tablespoon of cornstarch, mix well and set aside.
- Heat a frying pan, and when hot add cooking oil, then add garlic, ginger and green onions until fragrant.
- Add ground pork and cook through.
- Finally add the sauce of sake, soy sauce, mirin stock water and sesame oil
- Pour hot over cold mizuna and serve.