Mizuna (Japanese Mustard Greens) with Garlic and Bacon Recipe
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?
If not, Mizuna (水菜) in English is Japanese mustard greens.
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.
Shaki-Shaki (しゃきしゃき)
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 flavor 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 it 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!
Tips on Cooking with Mizuna
Mizuna is a type of Japanese mustard green that has a slightly spicy, mustard-like flavor. Here are some tips for cooking with mizuna:
1. Wash the mizuna thoroughly and dry it before using it to remove any dirt or sand.
2. Mizuna can be eaten raw or cooked. To use it raw, you can add it to salads or sandwiches. To cook it, you can sauté it, stir-fry it, or steam it.
3. Mizuna pairs well with other leafy greens, such as spinach or kale. It also goes well with sweet and sour flavors, such as honey or citrus.
4. To sauté mizuna, heat a bit of oil in a pan over medium heat, then add the mizuna and cook for 2-3 minutes, until it is wilted. You can also add garlic, ginger, or other seasonings to the pan to add flavor. You can add other vegetables or protein, such as tofu or chicken, to the wok as well.
5. To steam mizuna, place it in a steamer basket over boiling water and steam for 2-3 minutes, until it is tender. You can also add a bit of butter or oil and seasonings, such as salt and pepper, to the mizuna after steaming to add flavor.
Mizuna (Japanese Mustard Greens) with Garlic and Bacon
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 people 1x
- Category: side
- Cuisine: Japanese
Ingredients
- one bunch Mizuna (~ 3 cups Japanese mustard greens chopped into 2 inch sections)
- 2 cloves garlic crushed
- 2 slices bacon (fried until crispy then chopped)
- olive oil
- 1/2 tsp chicken stock powder
- black sesame seeds (toasted, to garnish)
Instructions
- FIrst wash and cut the greens into 2 inch sections.
- Using a large skillet, on medium high heat, saute the bacon until crispy.
- When the bacon is done, remove and place on a paper towel lined plate.
- Immediately add the greens, garlic, and chicken stock powder.
- Saute for about 2-3 minutes until the greens appear soft and cooked.
- Meanwhile chop up bacon into small pieces and mix into the greens as they finish cooking.
- Serve while hot!
Notes
You could omit both bacon and chicken stock if you wanted to make this vegan. I’ve done it before with just garlic, olive oil and a dash of salt. It’s pretty good!
Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese tea, checkout some of the newestorganic japanese tea, matcha bowls and noren and more!
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