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!

Mizuna Salad with Deep-fried Japanese Leek
Photographed by Masaya Suzuki


Recipe by
Masami Kobayashi

Easy

Vegetables

Healthy

Quick

90kcal

15minutes

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

Directions

1

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.

2

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.

3

Plate up the mizuna. Top with the fried leek shreds and serve with ponzu soy sauce.