Mizuna Salad with Deep-fried Japanese Leek
Deep-fried Japanese leek adds a delicious hint of sweetness and crunch to a simple mizuna salad. Enjoy with ponzu soy sauce for a quick and healthy dish!
Photographed by Masaya Suzuki
Calorie count is per serving.
Ingredients (Serves 2-3)
- 1 Japanese leek (100 g)
- 1/2 bunch mizuna (100 g)
- Ponzu soy sauce, as needed
- 1 tbsp flour
- Oil for deep frying
Discard the green portion of the leek, then cut the white portion into 5 cm lengths. Make a lengthwise incision to remove the core. Cut the remaining section into fine shreds, and sprinkle with 1 tbsp of flour. Chop the mizuna into bite-size pieces.
Pour vegetable oil into a frying pan to a height of 1 cm. Heat to 160°C. Add the shredded leek and deep-fry for about 5 minutes until light golden brown, separating the leeks so they don't stick together. Drain.
Plate up the mizuna. Top with the fried leek shreds and serve with ponzu soy sauce.