All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Mizuna to age no nibitashi / mizuna and thin deep-fried tofu in broth

Crunchy mizuna stalks take on the soft, warm flavor of usuage.


1/2 bunch mizuna
2 small or 1 large usuage thin deep-fried tofu
200 cc dashi
1 tbsp usukuchi soy sauce
1 tsp regular soy sauce
1 tbsp sake and mirin combination


Prep boil usuage to remove excess oil, and cut into strips 1-2 cm thick.
Cut mizuna into 3-4 cm lengths.


In a pot, put dashi and all seasonings, and heat.

When boiling, add usuage, and cook for several minutes until usuage takes on flavor.


Add mizuna, and stir.
If mizuna does not fit all at once, add in batches while stirring (do this quickly, as mizuna cooks fast).

When mizuna color brightens, remove from heat.
Taste, and add salt if necessary.

Serve immediately.

  • Prep boiling of usuage is especially important when pairing with plain tasting ingredients in light dishes. Do not skip this extra step, as allows the taste of fresh vegetables to come through.
  • When adding mizuna in several batches in Process 3, add the next batch as soon as the volume of mizuna in pot goes down. Do not wait for mizuna to change color, especially if a bright green color is important at the end.
  • Serving immediately ensures that mizuna will have a bright color. If color is not important, this can be prepared some time ahead of serving.

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