Simmered Mizuna and Aburaage in Sauce

Simmered Mizuna and Aburaage in Sauce

It will be ready in 5 minutes since you only need to simmer the mizuna for a short time to keep its crispy texture.
It's a light simmered side dish that you will enjoy until the last drop of the sauce.


3 bunches
Vegetable oil
a small amount
☆Dashi stock
100 ml
☆Usukuchi soy sauce
1 tablespoon
1 teaspoon
a pinch


1. Cut the mizuna into 5 cm lengths.
2. Cut the aburaage diagonally into thin strips.
3. Heat vegetable oil in a pot, and briefly stir-fry the mizuna and aburaage.
4. Add the ☆ ingredients, and bring to a boil, then done.

Story Behind this Recipe

I was hoping whether mizuna could be used in a dish other than in a salad so I came up with this recipe.