Mizuna (Japanese Mustard Greens) Salad
with Shiso-zuke Kyuri
Introducing a refreshing Japanese-style salad made with traditional Japanese pickles, finished with a well-balanced flavour.
- 2 Servings
-
- Difficulty :
- Easy
- Cucumber
- Mizuna
- Pickles
- Onion
- Bonito Flakes
Ingredients
| Shiso-zuke Kyuri (Cucumber and Ginger Pickled with Red Shiso) | 1 pack |
|---|---|
| Mizuna (Japanese Mustard Greens) | Half a bunch |
| Lettuce | 1/4 head |
| Onion | Half |
| Bonito Flakes | Adequate Amount |
| Ponzu Sauce | 2 tbsp |
| Sesame Oil | 1 tbsp |
Directions
-
Step 1
Finely chop the Shiso-zuke Kyuri.
-
Step 2
Peel the onion, cut it in half, and slice it into thin strips.
-
Step 3
Trim the roots of the mizuna, cut into 3 cm pieces, then soak it with the onion in water.
-
Step 4
Mix the onion, mizuna, torn lettuce, and Shiso-zuke Kyuri with the ponzu sauce and sesame oil in a bowl.
Sprinkle bonito flakes on top for a light, fragrant finish.
You can find all the ingredients here
Shiso-zuke Kyuri and other ingredients in this recipe can be purchased from the MEIDI-YA online store. Feel free to take a look.
In collaboration with
DOI SHIBAZUKE HONPO
DOI SHIBAZUKE HONPO was founded in 1901 in Kyoto and builds on long-established traditions.
Using locally grown red shiso and Kyoto vegetables, the company produces a range of Japanese pickles.
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