Chop the mizuna into about 3cm pieces and spread out on a serving dish.
Dice the tomatoes into small cubes and scatter on top on the mizuna leaves.
Top with as many tempura crumbs as you like. Make criss-cross patterns with the sauce and mayonnaise.
Story Behind this Recipe
This is a salad variation of my mizuna toast (Recipe ID: 965608). I served this to my husband and son who don't like store bought dressing, and they loved it! Ever since, this is a standard salad when I don't have much time.
The key is the crumbly texture of the tempura crumbs! I use store-bought tempura crumbs or agedama. The tomatoes are just for the color. This salad is already tasty with mizuna greens.