Mizuna and Sukimi Maguro Salad

mizuna-sukimi

Here is a very easy and typically Japanese salad you can serve as a snack, accompaniment or main dish depending upon your mood.

Mizuna (Japanese: 水菜, also called Xiu Cai, Kyona, Japanese Mustard, Potherb Mustard, Japanese Greens, California Peppergrass, Spider Mustard, etc.) is a popular variety of Japanese mustard greens with jagged or frilly dandelion-like leaves and a sweet, mild, earthy flavor.
It goes with almost anything.
We even eat it in nabe at home.

Last night, the Missus used a bunch of them cut to size bite to form a bed with some very thinly sliced spring onions (very sweet)

Sukimi Maguro is very finely chopped or grated tuna.
By grated, I mean that the usual method is to “scratch” the meat off the skin of the tuna with a spoon. Or if you have a good piece of relatively cheap tuna, chop it until you obtain a fine paste.
Season to your taste. The Missus mixed in ponzu and wasabi dressing (mild), place it on top of the greens with chopped thin leeks.

Served with an extra dash of ponzu it makes for a very tasty and healthy snack (with sake, of course!)

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6 thoughts on “Mizuna and Sukimi Maguro Salad”

  1. Yup! All done and in a couple of weeks the shiso will be ready to transplant into the herb garden. Now the mizuna….I better get moving and sow some of those seeds too!

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  2. This salad sounds lovely, Robert-Gilles! I was just catching up with you site and thought that the stamps were very neat.

    While in London, I had a chance to try okonomiyaki and it was an amazing experience! I mean to make my own this weekend 🙂 I started my series of posts on London vacation so hope you check it out!

    Natasha

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