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


Mizuna to usuage no karashiae / mizuna and thin deep-fried tofu in karashi mustard dressing

Mizuna's mild spiciness goes well with karashi mustard. Toasted usuage adds a bit of crunchiness.


Half bunch mizuna (purple leaf variety in photo)
1/2-1 large or 1-2 small usuage thin deep-fried tofu
1 tbsp dashi
1 tsp soy sauce
1/4-1/2 tsp karashi mustard
Salt (for blanching, not in photo)


Blanch mizuna.
Bring water to boil, add a pinch of salt, and put mizuna, stem part first, then the leaves.

When color brightens, immediately remove from boiling water, and put in ice water.

Squeeze out extra water.


Prep boil usuage, and place in hot frying pan. Cook, without oil, until surface is crispy.


Cut mizuna into 3-4 cm pieces.
Cut usuage in half and slice into 8mm-wide strips.


Prepare dressing.
Add a small amount of water to karashi, and mix well.

Mix karashi, dashi and soy sauce well.


Squeeze extra water of mizuna once again, and put in a bowl, and fluff up.


Immediately before serving, add usuage and dressing, and toss.

  • Add usuage and dressing at the very end of preparation to ensure that usuage stays crispy.
  • Karashi is spicy. If uncertain, add only a tiny bit to the dressing, taste, and adjust.

No comments: