Sauteed with Mizuna and this
Don't fry the mizuna! Mix it while the pot is still preheated, and it will stay crisp and delicious
How to make it
1
Cut the bacon into 2cm wide pieces. Remove the stems from the shiitake mushrooms and cut them into quarters. Remove the stems from the shimeji mushrooms and separate them. Cut the king oyster mushrooms into quarters. Roughly chop the mizuna
2
Put A in a frying pan and heat until fragrant, then add the bacon, shiitake mushrooms, shimeji mushrooms, and king oyster mushrooms and stir-fry, then add B
3
Mix C, add mizuna and 2, place in a mixing bowl, sprinkle with parsley and it's done
materials2 people
-
- bacon
- 30g
-
- Shiitake
- 40g (2 pieces)
-
- Shimeji
- 40g
-
- Eringi
- 40g
-
- Mizuna
- 40g
-
[A]
-
Ardoino
Extra Virgin Olive - 2 tbsp
-
Ardoino
-
- minced garlic
- 1 tsp
-
- Red chili pepper
- 1 bottle
-
[B]
- Balsamic Vinegar
- 1/2 tbsp
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[C]
-
Ardoino
Extra Virgin Olive
- 1 tablespoon
-
Ardoino
-
- Balsamic Vinegar
- 1 tablespoon
-
- White wine vinegar
- A little
-
- Lemon juice
- A little
-
- parsley Chopped
- A little
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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