Mizuna Salad Recipe

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  • Eggs – 2
  • Fresh Herbs – 1 tblsp, chopped
  • Red Chilli – 1/2 tsp, finely chopped
  • Light Soy Sauce – 3 tsp
  • Butter – 1 tblsp
  • Sesame Oil – 2 tsp
  • Light Olive Oil – 2 tsp
  • Lemon Juice – 2 tsp
  • Black Pepper – ground
  • Salt as per taste
  • Mizuna Leaves – 100 gms
  • Basil or Mint Leaves – handful, shredded
  • Fresh Coriander Leaves – few sprigs, for garnish


  1. Beat the eggs with the chopped herbs, chilli and half the soy sauce.
  2. Heat a tblsp of butter in a large non-stick pan.
  3. Pour in half the egg mix.
  4. Cook until golden underneath, then turn and cook the other side.
  5. Slice out of the pan and roll up.
  6. Cook the remaining mixture in the same way.
  7. Cut the egg rolls into thin slices and uncurl into strips.
  8. Combine the sesame oil and olive oil with remaining soy sauce, lemon juice, salt and pepper.
  9. Drizzle the dressing over the mizuna leaves, add shredded herbs and omelette strips and mix.
  10. Garnish with coriander leaves.
  11. Serve.

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