Mizuna Salad is one of those recipes that sounds fancy but is surprisingly easy to make. I discovered this gem when I was looking for ways to use mizuna greens from my local farmer’s market. The Japanese-inspired flavors work beautifully together. You get the peppery bite of mizuna, creamy egg strips, and a tangy sesame dressing. It’s like having restaurant-quality food at home without the fuss.
About the Recipe
This recipe transforms simple ingredients into something really special. The technique of making thin omelets and rolling them creates beautiful egg strips that add protein and visual appeal. Mizuna greens have a wonderful mustard-like flavor that pairs perfectly with the Asian-inspired dressing. It’s light enough for lunch but satisfying enough for dinner. The combination of textures and flavors makes every bite interesting.
Why You’ll Love This Recipe
You’ll love how quick and satisfying this salad is. The egg strips add protein, making it a complete meal rather than just a side dish. The sesame oil and soy sauce dressing brings umami flavors that make your taste buds happy. Mizuna greens are packed with nutrients and have a lovely peppery taste that’s milder than arugula. The fresh herbs brighten everything up, and the little kick from red chili keeps things interesting. Plus, it looks impressive when you serve it to guests.
Mizuna Salad
Cooking Tips
Keep your pan on medium heat when making the omelets to prevent burning. Don’t overfill the pan with egg mixture – thin omelets work best for rolling. Let the eggs cool slightly before rolling to avoid tearing. If mizuna isn’t available, you can substitute with arugula or baby spinach. Taste your dressing before adding to the salad and adjust the soy sauce or lemon juice as needed.
Serving and Storing Suggestions
This recipe serves 2-4 people and takes about 20 minutes to prepare. Serve immediately for the best texture and flavor. The salad doesn’t store well once dressed, but you can prep the egg strips and dressing separately. Keep them refrigerated and assemble just before serving. Perfect for lunch, light dinner, or as a starter for Asian-inspired meals.
Similar Recipes
- Asian Chicken Salad with Sesame Dressing
- Spinach Salad with Warm Bacon Dressing
- Japanese Cucumber Sunomono
- Thai Beef Salad with Mint
- Korean Egg Roll (Gyeran-mari) Salad
Nutrient Benefits
Mizuna greens are rich in vitamins A, C, and K, plus they provide folate and calcium. Eggs add high-quality protein and healthy fats. Sesame oil contains beneficial compounds and adds healthy fats. Fresh herbs like basil and mint provide antioxidants and anti-inflammatory properties. This salad gives you a good dose of nutrients while keeping calories reasonable.
Mizuna Salad
Ingredients
- 2 Eggs
- 1 tbsp Fresh Herbs (chopped)
- 1/2 tsp Red Chilli (finely chopped)
- 3 tsp Light Soy Sauce
- 1 tbsp Butter
- 2 tsp Sesame Oil
- 2 tsp Light Olive Oil
- 2 tsp Lemon Juice
- Black Pepper (ground)
- Salt as per taste
- 100 gms Mizuna Leaves
- Basil or Mint Leaves (handful, shredded)
- Fresh Coriander Leaves (few sprigs, for garnish)
Instructions
- Beat the eggs with the chopped herbs, chilli and half the soy sauce.
- Heat a tblsp of butter in a large non-stick pan.
- Pour in half the egg mix.
- Cook until golden underneath, then turn and cook the other side.
- Slice out of the pan and roll up.
- Cook the remaining mixture in the same way.
- Cut the egg rolls into thin slices and uncurl into strips.
- Combine the sesame oil and olive oil with remaining soy sauce, lemon juice, salt and pepper.
- Drizzle the dressing over the mizuna leaves, add shredded herbs and omelette strips and mix.
- Garnish with coriander leaves.
- Serve.
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Frequently Asked Questions
Can I substitute mizuna with other greens?
Yes. Arugula works great as it has a similar peppery flavor. Baby spinach or mixed greens also work well, though they’ll give you a milder taste. The key is using tender greens that don’t need cooking.
How do I prevent the omelet from breaking when rolling?
Make sure your omelet is cooked but still slightly moist on top. Let it cool for about 30 seconds before rolling. Work gently and don’t worry if it cracks a bit – once you slice it, small tears won’t show.
What if I don’t have sesame oil?
You can use all olive oil instead, but you’ll miss that nutty Asian flavor. Try adding a pinch of toasted sesame seeds to the dressing for some sesame taste. Walnut oil is another good substitute if you have it.
