Mizuna Salad Recipe
Ingredients
- 1 bunch Mizuna
- 2 rectangles Aburaage
Dressing
- 1 Tbsp Soy Sauce
- 1 Tbsp rice vinegar
- 1 Tbsp olive oil
- 1/2 tsp Japanese yellow mustard
- 1/2 tsp sugar
- 1/2 tsp sesame seeds
Instructions
- Pan-fry Aburaage until lightly browned and crispy. Cut into 1/2"(1 cm) strips.
- Wash, dry and cut Mizuna into 2" (5 cm) long pieces.
- Mix all the ingredients for the dressing in a small bowl. Set aside.
- Mix Mizuna and Aburaage in a large bowl. Pour the dressing over and mix well.