Cut the mizuna leaves close to the base of the plant and then trim off most of the white stalk. The leaves may then be used in any of the following recipes, or in stir fry add mizuna in place of other asian greens.
Asian Greens with Sesame Dressing
This dressing also tastes great on any other greens, raw or cooked.
6 cups Washed mixed greens which include mizuna, tat soi, red mustard or other dark and spicy greens
1/4 cup orange juice
1 Tbs. tamari
1 Tbs. rice vinegar
1 Tbs. honey
2 tsp. sesame oil
2 Tbs. toasted sesame seeds
Place washed greens in large bowl or on individual plates.
Combine all liquid ingredients; whisk to blend. Pour dressing over salad just before serving; sprinkle with sesame seeds.
Baked Pumpkin and Mizuna
Approx. 4 cups trimmed mizuna
30 ml olive oil
2 cloves of garlic, finely chopped
Chilli-flakes or chopped chilli – to taste
· Peel pumpkin and cut it into 2 cm x 2 cm squares.
· Crush garlic and mix it with oil and chilli.
· Toss pumpkin in oil mixture then place in a greased oven-proof dish.
· Cover and bake until just tender (about 30 mins) at 180°C.
· Wash the mizuna in cold water and drain it.
· Mix mizuna through the cooked pumpkin and serve.
Tossed Greens and Potato
Take any fresh greens from the garden, chop them roughly then toss with boiled new potatoes, olive oil, salt and pepper.
It mellows out spicy greens but still highlights their flavour .
About 2 cups mizuna, stems discarded, rough chopped
1/2 onion, sliced
1/2 capsicum finely sliced
Crushed garlic to taste.
1 tsp. tamari or soy sauce
½ tsp of lemon juice.
Dash of salt to taste
Saute onion in a small amount of olive oil until it softens, add garlic and capsicum then stir for 1-2 minutes. Add mizuna, stir to coat with veggies and oil, and cook until wilted to roughly 1/3 original volume and bright green color. Add tamari, lemon juice and a hint of sea salt, if desired. Stir a few times and serve.