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


Mizuna to atsuage no nibitashi / mizuna and deep-fried tofu in light broth

A comforting low-key dish of basic ingredients in a mild flavored broth. This is something I crave for from time to time.


Large handful (100-150 g) mizuna
1 atsuage deep-fried tofu
250 cc dashi
1 tbsp sake + mirin (equal parts)
1 tbsp usukuchi soy sauce
1 1/2 tsp regular soy sauce


In a pot, heat  dashi, sake + mirin, usukuchi soy sauce, and half of regular soy sauce.


Prep-boil or pour boiling water over atsuage, and cut into small pieces (1-1.5cm wide short or long strips).
Cut mizuna into 3-4 cm.


When broth boils, put atsuage, and cook on medium low heat until atsuage takes on flavor, 7-10 minutes (white part becomes slightly colored).

Taste, and add more soy sauce if necessary.


Add white sections (stems) of mizuna, mix, and cook for 1 minute.

Add green sections of mizuna, mix, and cook for another minute. Ready to serve.

  • Japanese-style atsuage, which is soft inside, is the best choice for this recipe because of its tenderness.
  • Depending on actual volume of atsuage and mizuna, this could turn out quite salty. For this reason, put only 1/2 of the specified amount of soy sauce, and adjust the flavor later. Also for the same reason, adjust the heat to prevent boiling down the broth too much in Process 3.
  • Mizuna cooks very fast. Making this in advance would result in a dull color. You can prepare this halfway -- up to Process 3 --and finish it later. If you do this, simmer atsuage for only a few minutes in Process 3, and remove from heat. When ready to finish, heat it up (atsuage gets more flavor during this process), and continue to the end. This way, mizuna will be green when you are ready to eat.

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