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Fresh Mizuna Recipe

Before I give you my first fresh mizuna recipe, I have some tips for you.

Mizuna is feathery and delicate salad green from Japan, and can be found in grocery stores and farmers markets from spring through fall.

Mizuna Recipes #MissHomemade

Mizuna Recipe

It’s often found in musclin; a special salad green mix. Choose by its crisp green leaves. Avoid any that are wilted or browning. Refrigerate in a plastic bag for up to 5 days.

It has a mild peppery flavor, slightly spicy but not as spicy as arugula. Mizuna recipes that it is used in are stir-frys, soup, and it also can be steamed and boiled. It is a member of the mustard green family.

It is also called Japanese mustard, Japanese greens, California pepper grass and spider mustard. Now let’s get cooking.


1 egg white, slightly beaten
1-1/2 tsp homemade soy sauce, divided
3 cloves garlic, minced
1 lb boneless skinless chicken breast, finely chopped
2 tsp canola oil, divided
1/3 cup carrots, finely chopped
1/3 cup yellow onion, finely chopped
1/3 cup water chestnuts, finely chopped
1/2 tsp chile paste
1 TBS fresh lime juice
1 lb mizuna, trimmed
1/4 cup green onions, finely chopped

In a bowl, mix the egg white with 1/2 tsp of soy sauce, minced garlic and chicken. Cover and refrigerate for 1 hour.

Heat 1 tsp of the canola oil in a wok or heavy skillet over high heat. Add the chilled chicken mixture and cook, stirring frequently for 4-6 minutes. Transfer cooked chicken to a serving plate and set aside.

Heat the other teaspoon of canola oil in the wok on high and add the carrots, onions and water chestnuts; cook for 1 minute.

Add the remaining soy sauce, chile paste, lime juice and mizuna and cook, stirring often until mizuna is wilted. Return chicken to the wok and heat through. Garnish with green onions and serve. I really love this mizuna recipe.


A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight. Enjoy this easy mizuna recipe.

1 (2-inch) piece fresh ginger, coarsely chopped
2 TBS white miso
3 TBS tahini (sesame paste)
1/2 cup water
3 TBS fresh lemon juice

5 ounces baby Asian salad mixed greens with mizuna
1 small radish, sliced into 1/8-inch-thick rounds
1 carrot, cut into 2-inch-long slender sticks
2 green onions (white part only), chopped

For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber.

For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions.

Drizzle one to two tablespoons of dressing over each salad and serve. Delightful mizuna recipe.


12 small balls of mozzarella cheese
1 large tomato, seeded and sliced
1 bunch mizuna, trimmed
1/3 cup extra virgin olive oil
1 cup fresh basil, chopped
kosher salt and freshly ground black pepper to taste
1 tsp lemon juice

In a large bowl, toss the mizuna and tomato slices with the fresh basil and olive oil. Serve on a salad plate with a few mozzarella balls and season with a few drops of lemon juice and salt/pepper to taste.

A great mizuna recipe.


2 TBS fresh lime juice
2 TBS fresh orange juice
2 TBS fresh grapefruit juice
1 tsp fresh lime zest
1 tsp fresh orange zest
1 tsp fresh grapefruit zest
3 TBS rice vinegar
1/4 cup homemade soy sauce
1/8 tsp white sugar

Combine all ingredients and pour into a small saucepan. Bring to a boil and remove from heat. Cool to room temperature and then chill in the refrigerator for at least 1 hour.

14 shiitake mushrooms, stems removed
5 cups mizuna leaves, trimmed
kosher salt and freshly ground black pepper to taste
canola oil

Heat your grill and brush the mushrooms with the canola oil. Grill for 4 minutes on each side, and tear or cut into bite-sized pieces.

In a large salad bowl, lightly toss the mizuna with the 1/2 of the salad dressing. Place on a salad plate and top with some grilled mushroom and drizzle with more dressing before serving.


3 fresh peaches, halved and pitted
4 TBS canola oil, divided
1 tsp white sugar
1-1/4 cup extra virgin olive oil, divided
1/4 cup shallots, minced
1/3 cup sherry or red wine vinegar
1/4 cup blue cheese, crumbled
1 cup mixed greens
5 cups baby mizuna leaves
2 cups chicken
1/2 cup red onion, sliced
1/2 cup balsamic vinegar

Toss the peaches in half of the canola oil – and sprinkle with sugar – and place flesh side down on a hot grill. Sear until it has grill marks and flip. Grill for 1 minute on the skin side and place on a plate. Set aside.

Then add the chicken to the same bowl and (add more oil if you need to) and toss with canola oil and place on the grill. Grill until juices run clear. Remove and place on a plate. Set aside.

Heat up 2 TBS olive oil in a heavy skillet and add the minced shallots. Saute until they are translucent. Add the vinegar and reduce by 1/3. Remove and add the remaining olive oil and let cool. Add the blue cheese crumbles.

In a large salad bowl, lightly toss the mizuna with the mixed greens, onion and grilled chicken. Add half of the chilled vinaigrette and toss to coat evenly.

Place the salad on a plate and toss with a peach half and drizzle with remaining salad dressing.


12 slices of smoked salmon around 2-3 inches long
4 cups mizuna leaves, trimmed
1/2 cup fresh cilantro, chopped
1/4 cup fresh flat parsley, chopped
3 TBS fresh chives, chopped
20 cherry tomatoes, cut in half
1 red bell pepper, seeded and sliced in thin rings
1 yellow or green bell pepper, seeded and sliced in thin rings

Roasted Red Pepper Vinaigrette:
1 roasted red pepper*, seeded
4 tsp homemade Dijon mustard
2 oz red wine vinegar
6 oz extra virgin olive oil
kosher salt and freshly ground black pepper to taste

Lime vinaigrette:
2 fresh limes, juiced
2 oz canola oil

*Seed and slice a red pepper and drizzle with olive oil; season with kosher salt. Place in the oven at 400 degrees and roast for 20-25 minutes or until light brown in color. Roughly chop for the salad dressing.

Whisk the lime juice and canola oil together and season with kosher salt to taste.

Toss the salad ingredients with the lime vinaigrette and put in the refrigerator to chill.

In a blender or food processor, add the Dijon mustard and red wine vinegar together. Add the roughly chopped roasted red pepper and process until combined. Slowly add the olive oil and process again. Season with kosher salt and freshly ground black pepper.

Pile the salad ingredients on a salad plate and place a slice of smoked salmon on top. Drizzle with the roasted red pepper vinaigrette and dig in. I have more than mizuna recipes, click on the fresh vegetable recipes link below.

Fresh Vegetable Recipes

Leafy Greens