The 10 best Mizuna recipes, from salad to hot dishes


Low in calories but high in antioxidants, these mizuna recipes are a fantastic way to spice up salads or your favorite fondues.

It comes from the same family as kale and bok choy, and it’s most famous for being grown and eaten on the International Space Station!

Do you want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

Note: JavaScript is required for this content.

Salmon Salad with Cucumbers, Spinach and Mizuna Leaves

Also known as spider mustard, water green, and kyona, mizuna is a dark leafy green with a subtle yet peppery bite similar to arugula.

And although the Japanese don’t usually eat it raw, its crunchy stems make it a fun alternative to leaf lettuce.

So if you’re ready to eat like an astronaut, try these delicious mizuna recipes.

Easy Mizuna Salad and More!

When using mizuna as a salad base, you generally don’t need to add any additional ingredients to dial in the flavors.

This is because it has a slightly bitter, mustard taste, which makes it ideal for sweeter salad additions.

Thinly sliced ​​crunchy apples and a few raisins perfectly play off the peppery notes of the mizuna.

This dish is super light and crispy and just what you need next to a heavy meal like pasta.

With a healthy serving of protein-packed peanuts and brilliant Asian seasonings, this salad is pretty hard to resist.

It’s easy to put together and infuses hard-hitting pantry staples, such as chives, walnuts, white vinegar, and soy sauce.

It’s great to have it on its own or pair it with a stir-fry for a kick of crunch and bright greens.

Get your camera ready because this beautiful salad demands an Instagram debut.

The base of the salad is super simple – you just need mizuna leaves, finely chopped myoga ginger and shiso leaves.

Do you want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

Note: JavaScript is required for this content.

Add the savory Ponzu dressing to blend those rich flavors and serve it alone or with your favorite Japanese dish.

Hoping to add more leafy greens to your diet? Try this recipe.

If you (or your family) are veggie-averse, this fragrant garlic and bacon salad might just be enough to tip the scales.

You will lightly cook the mizuna leaves to release the peppery flavors in the garlic and bacon.

From there, serve it with something hearty, like roast chicken or steak.

Boost the flavor of lunch with this insanely delicious miso salad.

Canned tuna provides an extra protein boost and works so well with a flavorful miso dressing.

You’ll get a double dose of peppery goodness from radishes. Meanwhile, the dressing is subtly sweet and loaded with umami flavors.

Pack this salad in your bento box and watch your colleagues drool over lunchtime jealousy!

Tatsoi and mizuna are a match made in heaven.

While mizuna is slightly bitter and peppery, tatsoi is a bit sweet with earthy notes.

Pair these two leafy greens together in a salad, and it’s impossible to resist!

For extra crunch, add thinly sliced ​​carrots (which look like thick noodles) and cucumbers.

Drizzle with a generous helping of Creamy Ranch Yogurt Dressing to finish and enjoy!

There’s so much to love about this mizuna and quinoa salad!

First of all, it’s deliciously addictive. Second, it’s a nutritional powerhouse that checks almost every box on the food pyramid.

It gets a lot of protein from chickpeas, making it a great vegetarian dish for Meatless Monday.

Toss cooked quinoa with finely chopped mizuna, a handful of feta (or omit the feta to make it vegan), and marry those rich flavors with a vinaigrette made with lemon juice and mustard. Yum!

Mizuna is a leafy green similar to spinach, which means it can withstand heat.

So the leaves soften and release earthy, peppery flavors without wilting.

Plus, the slightly bitter flavors pair beautifully with the sweet and juicy grilled shrimp.

This is a great recipe for summer when you need a light and refreshing dinner that’s high in nutrients and low in calories.

I like it with toasted pine nuts for a bit of buttery crunch.

Hoping to impress someone with your crazy cooking skills?

With hearty leafy greens, perfectly roasted chicken, and a crunchy splash of carrots, this recipe is sure to do the trick.

The key to this tasty dish is to use bone-in chicken.

The ingredient list is relatively short, so opting for bone-in chicken is a great way to amp up the flavors without the extra work.

Serve the chicken on a bed of roasted broccolini and accompany with lightly seasoned mizuna and grated carrots. Yum!

It’s super simple, yet it looks like you’ve spent all day in the kitchen. What more ?

I love a Japanese hot pot! It’s packed with unique umami flavors that simmer all day for an ideal dinner on cold winter nights.

The long list of ingredients may require a trip to the Asian market, but trust me, it’s worth it!

Simmer proteins and vegetables in a rich broth infused with kombu, sake and ginger. Then add as many or as few vegetables as you want.

This recipe calls for mushrooms, chicken tofu, mizuna, and a green option to get you started.

Oh, and don’t forget the sauces! Prepare your simple sauce with ponzu and green onions, and add shichimi togarashi for extra heat.

Mizuna Recipes


Source link

Previous The Popeyes menu has two special new ways to end your meal
Next Different types of tea: everything you need to know