Mizuna and Jako Salad

Name: Mizuna and Jako Salad
Total time: 15 min
Yield: Serves 2
Ingredients: Mizuna (Japanese greens) 1/2 bag (about 100 g); Chirimen jako (tiny dried fish) 3 tbsp (about 15 g); Sesame oil 1 tbsp; Soy sauce 1 tbsp; Vinegar 1 tbsp; Sugar 1/2 tsp; Toasted white sesame seeds 1 tsp

🥗 Lighter

Serves 2 · About 15 min
A salad of raw mizuna topped with tiny dried fish (chirimen jako) stir-fried crispy in sesame oil, with a soy sauce and vinegar dressing.

① Wash and cut the mizuna→② Stir-fry the jako→③ Mix the dressing→④ Plate and pour over

What to buy

Vegetables

Mizuna (Japanese greens)1/2 bag (about 100 g)

Fish & dried fish

Chirimen jako (tiny dried fish)3 tbsp (about 15 g)

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How to make it

Wash and cut the mizuna

About 5 min

Cut off the root end of the mizuna and wash by swishing it in a bowl of water (dirt tends to stay at the root end)
Drain in a colander and shake off the water well
Cut into 4–5 cm lengths on a cutting board
Press lightly with paper towels to pat dry

How to tell it's doneAlmost no water drops are left on the mizuna.

Stir-fry the jako in sesame oil

Medium-low heatAbout 3 min

Put 1 tbsp sesame oil and the jako in a frying pan before turning on the heat
Stir-fry, spreading it out with a spatula and stirring now and then
Turn off the heat and take it out onto a small plate with the oil

How to tell it's doneThe jako is light golden brown and rattles when you touch it with the spatula.

Be carefulOnce it starts to color, it burns fast. Turn off the heat before it turns dark brown.

Mix the dressing

1 min

Put 1 tbsp soy sauce, 1 tbsp vinegar and 1/2 tsp sugar in a small bowl
Stir with a spoon to dissolve the sugar

How to tell it's doneWhen you scrape the bottom of the bowl with a spoon, there is no gritty sugar left.

Plate it and add the jako and dressing

1 min

Pile the mizuna loosely in a serving dish
Put the jako from step 2 on top, oil and all
Right before eating, pour on the dressing and sprinkle 1 tsp white toasted sesame seeds

ReadyEat right away. If it sits, the mizuna goes limp and watery.

📚 Learn more about this dish

🥬 Ingredient guide

Sesame oil Shoyu (soy sauce)

If it didn't work out

WateryThe mizuna was not drained well enough in step 1. Pat it dry well with paper towels. Pour on the dressing right before eating.

The jako tastes bitterIt burned in step 2. Next time, use medium-low heat and turn off the heat as soon as it turns light golden.

The jako does not get crispyIt was not stir-fried long enough. Stir-fry until it makes a dry rattling sound.

It's sourCut the vinegar down to 2 tsp, or add a pinch of sugar.

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Made by YUU, a teen who loves cooking → About me