Are you looking for a way to add some excitement to your meals? Look no further than Mizuna, a type of Japanese mustard green that’s packed with flavor and nutrients. With its mild, slightly sweet taste and crunchy texture, Mizuna is the perfect addition to any dish. Whether you’re in the mood for something light and refreshing or hearty and comforting, we’ve got 20 recipes that showcase the versatility of this amazing ingredient.
From salads and stir-fries to soups and pastas, our collection of Mizuna recipes has something for every season and every taste. Try pairing it with sweet strawberries and tangy balsamic glaze in a summer salad, or add some heat to your winter meals with spicy mizuna and tofu stir-fry. Whatever the occasion, Mizuna is sure to bring a burst of freshness and flavor to your plate.
In this article, we’ll be sharing 20 delicious and easy-to-make Mizuna recipes that are perfect for any time of year. From classic combinations to innovative twists, these recipes will inspire you to get creative in the kitchen and make the most of this incredible ingredient. So let’s dive in and explore the wonderful world of Mizuna!
Mizuna and Avocado Salad with Lemon Dressing
This refreshing salad combines the peppery flavor of mizuna greens with creamy avocado, topped with a zesty lemon dressing. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 4 cups mizuna greens
– 2 ripe avocados, diced
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh herbs like parsley or dill
Instructions:
1. In a large bowl, combine mizuna greens and diced avocado.
2. In a small bowl, whisk together lemon juice and olive oil until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh herbs, if desired.
Cooking Time: 10 minutes
Spicy Mizuna and Tofu Stir-Fry
This recipe combines the nutty flavor of mizuna greens with the spiciness of Korean chili flakes, all wrapped up in a savory and aromatic stir-fry. Perfect as a quick weeknight dinner or as a flavorful side dish.
Ingredients:
– 1 bunch mizuna greens, chopped
– 1/2 block firm tofu, cut into small cubes
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat the sesame oil in a wok or large skillet over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add the garlic, ginger, and Gochujang. Cook for 1 minute, stirring constantly.
4. Add the chopped mizuna greens to the pan and cook until wilted, about 2-3 minutes.
5. Return the tofu to the pan and stir to combine with the mizuna and sauce.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions and serve immediately.
Cooking Time: 10-12 minutes
Mizuna and Cucumber Sunomono
Sunomono, a classic Japanese summer salad, gets a fresh twist with the addition of peppery Mizuna greens and crunchy cucumbers. This light and zesty recipe is perfect for hot days when you need a cooling pick-me-up.
Ingredients:
– 4 oz Mizuna greens
– 1 large cucumber, sliced into thin strips
– 2 tbsp Japanese rice vinegar
– 1 tsp sugar
– 1/2 tsp salt
– 1/4 cup water
– Sesame seeds and thinly sliced daikon radish for garnish (optional)
Instructions:
1. In a large bowl, whisk together rice vinegar, sugar, and salt until the sugar is dissolved.
2. Add the sliced cucumber to the bowl and let it sit at room temperature for 30 minutes to allow it to “pickle”.
3. Just before serving, add the Mizuna greens to the bowl and toss gently to combine with the cucumber mixture.
4. Taste and adjust the seasoning if needed.
5. Garnish with sesame seeds and thinly sliced daikon radish, if desired.
6. Serve immediately.
Cooking Time: 30 minutes
Grilled Salmon with Mizuna and Citrus Salsa
Experience the perfect harmony of flavors with this refreshing recipe that combines grilled salmon with peppery mizuna greens and a zesty citrus salsa. This dish is perfect for a light and healthy meal or as an impressive dinner party centerpiece.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 bunches mizuna greens
– 1/2 cup freshly squeezed orange juice
– 1/4 cup chopped fresh mint
– 2 tablespoons honey
– Salt and pepper to taste
– Fresh citrus wedges (orange, lemon, lime) for serving
Instructions:
1. Preheat grill to medium-high heat.
2. Season salmon fillets with salt and pepper. Grill for 3-4 minutes per side or until cooked through.
3. Meanwhile, combine mizuna greens, orange juice, mint, and honey in a bowl. Toss to combine.
4. Serve grilled salmon atop mizuna salad and spoon citrus salsa over the top. Garnish with fresh citrus wedges.
Cooking Time: 12-15 minutes
Mizuna and Radish Salad with Miso Dressing
A refreshing and flavorful salad that combines the peppery taste of mizuna greens, the crunch of radishes, and the savory goodness of miso dressing.
Ingredients:
– 4 cups mizuna greens
– 1 bunch of radishes (about 8-10), thinly sliced
– 2 tablespoons white miso paste
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1/4 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mizuna greens and radish slices.
2. In a small bowl, whisk together miso paste, rice vinegar, honey, and grated ginger until smooth.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 5 minutes
Mizuna Pesto Pasta with Cherry Tomatoes
This vibrant pasta dish combines the nutty flavor of mizuna greens with the tanginess of cherry tomatoes, all tied together with a creamy pesto sauce. Perfect for a quick and flavorful weeknight dinner.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 2 cups mizuna greens
– 1/4 cup freshly made basil pesto
– 1 pint cherry tomatoes, halved
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Extra virgin olive oil for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. Meanwhile, combine mizuna greens and pesto in a blender or food processor. Blend until smooth.
3. In a large skillet, heat the mizuna pesto over medium heat. Add cherry tomatoes and cook for 3-4 minutes, stirring occasionally.
4. Drain cooked pasta and add to the skillet with the tomato mixture. Toss to combine.
5. Season with salt and pepper to taste. Top with Parmesan cheese and a drizzle of olive oil (if using). Serve immediately.
Cooking Time: 15-20 minutes
Mizuna and Roasted Beet Salad with Goat Cheese
This sweet and earthy salad combines the peppery flavor of mizuna greens with the natural sweetness of roasted beets, topped with tangy goat cheese.
Ingredients:
– 4 cups mizuna greens
– 2 large beets
– 1/2 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped walnuts or pecans for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine mizuna greens and roasted beets.
5. Crumble goat cheese over the top of the salad.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Garnish with chopped nuts, if desired.
Cooking Time: 1 hour
Miso Soup with Mizuna and Shiitake Mushrooms
This comforting Japanese soup combines the savory flavors of miso paste with the earthy sweetness of shiitake mushrooms and the peppery bite of mizuna greens. Perfect for a chilly evening or as a nourishing pick-me-up any time of day.
Ingredients:
– 2 cups dashi broth (or vegetable broth)
– 1/4 cup miso paste
– 1/2 cup shiitake mushrooms, sliced
– 1/4 cup mizuna greens, chopped
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Optional: Noodles or tofu for added texture
Instructions:
1. In a large pot, combine dashi broth and miso paste. Whisk until smooth.
2. Add sliced mushrooms and simmer over medium heat until they release their liquid and start to brown (about 5 minutes).
3. Stir in chopped mizuna greens and cook until wilted (about 1 minute).
4. Season with soy sauce, grated ginger, salt, and pepper.
5. Serve hot, garnished with additional mizuna if desired.
Cooking Time: 10-12 minutes
Mizuna and Chicken Soba Noodle Bowl
This Japanese-inspired dish combines tender chicken, nutty soba noodles, and peppery mizuna greens for a flavorful and nutritious meal. Perfect for a quick lunch or dinner.
Ingredients:
– 1/2 pound boneless, skinless chicken breast
– 8 oz soba noodles
– 4 cups mixed mizuna greens
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Cook soba noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together soy sauce, sesame oil, and grated ginger. Add chicken breast and marinate for at least 5 minutes.
3. Grill or pan-fry the chicken until cooked through. Slice into thin strips.
4. In a large bowl, combine cooked soba noodles, mizuna greens, and sliced chicken.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 20-25 minutes
Warm Mizuna and Bacon Potato Salad
This savory potato salad is elevated by the addition of crisp mizuna greens and smoky bacon, perfect for a satisfying side dish or light meal. The warm ingredients meld together beautifully, making it a great option for a chilly evening.
Ingredients:
– 4 large potatoes, peeled and diced
– 6 slices of bacon, cooked and crumbled
– 2 cups mizuna greens
– 1/4 cup mayonnaise
– 2 tablespoons Dijon mustard
– Salt and pepper to taste
Instructions:
1. Boil the potatoes until tender, about 10-12 minutes. Drain and let cool slightly.
2. In a large bowl, combine the cooled potatoes, crumbled bacon, mizuna greens, mayonnaise, and Dijon mustard. Season with salt and pepper to taste.
3. Warm the potato salad over low heat for 5-7 minutes, stirring occasionally, until the ingredients are well combined and the potatoes are heated through.
4. Serve warm, garnished with additional mizuna greens if desired.
Cooking Time: 20-25 minutes
Mizuna and Strawberry Salad with Balsamic Glaze
This refreshing salad combines the peppery flavor of Mizuna greens with sweet strawberries and a tangy balsamic glaze, making it perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 4 cups Mizuna greens
– 2 cups sliced strawberries
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts (optional)
– 2 tbsp balsamic glaze
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine Mizuna greens, sliced strawberries, and crumbled feta cheese (if using).
2. Drizzle the balsamic glaze over the salad and toss gently to combine.
3. Sprinkle chopped nuts (if using) over the top of the salad.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Seared Scallops with Mizuna and Grapefruit
Elevate your meal with this refreshing and flavorful dish that combines succulent scallops, peppery mizuna, and tangy grapefruit. This recipe is perfect for a light yet impressive dinner party or a quick weeknight meal.
Ingredients:
– 12 large scallops
– 4 cups mizuna greens
– 1/2 cup grapefruit segments (about 1 medium grapefruit)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat the skillet over medium-high heat.
2. Pat dry the scallops with paper towels.
3. Add the olive oil and sear the scallops for 2-3 minutes per side, or until golden brown.
4. Remove the scallops from the skillet and set aside.
5. In the same skillet, add the grapefruit segments and cook for 1 minute, stirring occasionally.
6. Stir in the mizuna greens and cook until wilted, about 30 seconds.
7. Serve the seared scallops atop the mizuna mixture, drizzled with lemon juice.
Cooking Time: 12-15 minutes
Mizuna and Kimchi Fried Rice
This recipe combines the nutty flavor of Mizuna greens with the spicy kick of kimchi, creating a unique and flavorful fried rice dish. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 2 cups cooked Japanese-style rice (preferably day-old)
– 1 cup kimchi, chopped
– 1/4 cup diced Mizuna greens
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 eggs, beaten (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the chopped kimchi and cook for an additional 2 minutes, stirring frequently.
4. Push the kimchi mixture to one side of the pan. Crack in the eggs (if using) and scramble them until cooked through. Mix with the kimchi.
5. Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for about 5 minutes, incorporating the Mizuna greens towards the end.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with additional Mizuna leaves if desired.
Cooking Time: Approximately 15-20 minutes
Garlic Sautéed Mizuna with Toasted Almonds
This recipe brings together the earthy flavor of mizuna greens and the rich, nutty taste of toasted almonds, all tied together with a hint of garlic.
Ingredients:
– 4 cups mizuna greens
– 2 cloves garlic, minced
– 1/4 cup toasted almonds
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and sauté for 1 minute, until fragrant.
3. Add the mizuna greens and cook until wilted, about 2-3 minutes.
4. Stir in toasted almonds and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Mizuna and Smoked Duck Breast Salad
A refreshing and savory salad that combines the delicate flavor of mizuna greens with the rich taste of smoked duck breast.
Ingredients:
– 4 oz smoked duck breast, sliced into thin strips
– 4 cups mizuna greens
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped pecans
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mizuna greens and sliced smoked duck breast.
2. Drizzle with olive oil and apple cider vinegar, tossing gently to combine.
3. Sprinkle crumbled feta cheese and chopped pecans over the top of the salad.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Japanese-Inspired Mizuna and Egg Drop Soup
This refreshing soup combines the delicate flavor of mizuna greens with the richness of egg drop, perfect for a light and nourishing meal. With just a few simple ingredients, you can recreate this classic Japanese dish in no time.
Ingredients:
– 2 cups chicken or vegetable broth
– 1/4 cup mizuna greens, chopped
– 2 large eggs
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, bring the broth to a simmer.
2. Crack in the eggs and stir gently with a spoon until they form thin strands.
3. Add the chopped mizuna greens and stir until wilted.
4. Stir in soy sauce and sesame oil. Season with salt and pepper to taste.
5. Serve hot, garnished with additional mizuna leaves if desired.
Cooking Time: 10-12 minutes
Mizuna and Roasted Sweet Potato Tacos
This recipe combines the earthy flavor of roasted sweet potatoes with the peppery zing of mizuna greens, all wrapped up in a crispy taco shell. Perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 2 large sweet potatoes
– 1 bunch mizuna greens
– 1 tablespoon olive oil
– 1 lime, juiced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high. Add mizuna greens and cook until wilted, about 2-3 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by slicing roasted sweet potatoes and adding to tortillas with mizuna mixture, cumin, lime juice, salt, and pepper.
6. Add desired toppings and serve immediately.
Cooking Time: 50 minutes
Mizuna and Grilled Peach Salad with Feta
This refreshing summer salad combines the peppery flavor of Mizuna greens with the sweetness of grilled peaches, tangy feta cheese, and a hint of citrus.
Ingredients:
– 4 cups Mizuna greens
– 2 ripe peaches, sliced into wedges
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat. Grill peach slices for 2-3 minutes per side, until caramelized.
2. In a large bowl, combine Mizuna greens, grilled peaches, feta cheese, and mint leaves.
3. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
4. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Spicy Mizuna and Pork Dumplings
This recipe combines the nutty flavor of mizuna greens with spicy Korean chili flakes and savory pork dumplings, making for a delicious and satisfying meal. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 pound ground pork
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon Gochujang (Korean chili paste)
– 1/4 cup finely chopped mizuna greens
– Salt and pepper to taste
– Vegetable oil for pan-frying
Instructions:
1. In a large mixing bowl, combine ground pork, soy sauce, sesame oil, Gochujang, and salt. Mix well until all ingredients are fully incorporated.
2. Lay out a wonton wrapper and place a small spoonful of the pork mixture in the center. Fold the wrapper into a triangle or use a dumpling mold to shape.
3. Heat about 1-2 tablespoons of vegetable oil in a large skillet over medium-high heat. Pan-fry the dumplings until they’re golden brown on the bottom (about 2-3 minutes).
4. Flip and cook for an additional 2 minutes, or until cooked through.
5. Serve with your favorite dipping sauce and garnished with chopped mizuna greens.
Cooking Time: About 15-20 minutes
Mizuna and Sesame Seed Onigiri
Onigiri, a traditional Japanese rice ball, gets a delicious twist with the addition of peppery mizuna greens and nutty sesame seeds. This simple recipe is perfect for a quick snack or lunchbox treat.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/4 cup mizuna greens, chopped
– 2 tablespoons sesame seeds
– 1/4 teaspoon salt
– Water, as needed
Instructions:
1. Mix the cooked rice with a small amount of water to form a sticky dough.
2. Divide the dough into 6-8 equal pieces.
3. Shape each piece into a ball and flatten slightly into an oval shape.
4. Place a spoonful of chopped mizuna in the center of each onigiri.
5. Sprinkle sesame seeds evenly over the mizuna.
6. Fold the edges of the onigiri over the filling to form a triangle or square shape.
7. Serve immediately, or store in an airtight container for up to 24 hours.
Cooking Time: 10-15 minutes (depending on the moisture content of the rice)
Summary
Get ready to elevate your cooking game with the versatility of mizuna, a Japanese mustard green. From refreshing salads to hearty stir-fries, these 20 recipes showcase the best of mizuna’s flavor and texture. Enjoy a cool summer salad with lemon dressing, or warm up with a spicy tofu stir-fry. Try pairing mizuna with grilled salmon, roasted beets, or even strawberries for a sweet surprise. Whatever the season, there’s a mizuna recipe to suit your taste.
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