Mizuna is a type of Japanese greens that taste similar to arugula, yet milder and sweeter. Usually it is stir-fired, simmered and added to hot pot dishes. The ingredients in this salad is sauteed and can be served warm in cold winter days.
½ bunch Mizuna (水菜), wash and cut into half
2 pieces Thin deep fried tofu (油揚げ)
20g Whitebait (しらす)
1 tablespoon ginger, minced
1 tablespoon green onion, minced
2 tablespoons soy sauce
½ tablespoon sesame oil
1 drop chili oil
½ teaspoon white sesame
- Combine soy sauce, sesame oil, chili oil, ginger, onion, sesame in a bowl. Set aside.
- Run the tofu in boiling water, drain and pat dry. Cut into pieces.
- In a frying pan, heat oil and add the tofu until browned. Add the whitebait and stir fry for 1 minute.
- Add the mizuna and stir for a minute. Serve with the soy sauce dressing.