Healthy & Easy Side Dish with Mizuna and Pork
It might not look too great in the photograph, but it was so delicious when I made it with the things I had in my fridge.
I think it tastes better if you use thinly sliced pork thigh. I used 130 g pork offcuts, but I think 150 g should be just right when serving 2 persons.
The ingredients won't stick to the frying pan because they're steamed without draining the mizuna. Recipe by Ponchan
Healthy & Easy Side Dish with Mizuna and Pork
It might not look too great in the photograph, but it was so delicious when I made it with the things I had in my fridge.
I think it tastes better if you use thinly sliced pork thigh. I used 130 g pork offcuts, but I think 150 g should be just right when serving 2 persons.
The ingredients won't stick to the frying pan because they're steamed without draining the mizuna. Recipe by Ponchan
Cooking Instructions
- 1
Rinse the mizuna well, and slice off the roots. Never drain the excess water! Leave it as is after rinsing.
- 2
Chop the mizuna into fourths. Also cut the pork into bite-sized pieces if you're using thinly sliced pork thighs.
- 3
Take 2 bunches from the root-end of the mizuna that are now chopped into fourths, and line them evenly into the frying pan. Don't turn the heat on yet! No need for oil!!
- 4
Line the remaining mizuna leaves on top of the roots.
- 5
Spread out each of the bite-sized pieces of pork slices and line on the mizuna. Sprinkle evenly with salt and pepper.
- 6
Cover the pan, turn the heat on, and steam for 5 minutes over low heat to finish. It's ready to eat when you can see that the pork is cooked through!
- 7
Enjoy the mizuna and pork with ponzu while it's still hot. I'm so lazy that I bring the whole frying pan onto the dining table to serve directly from the pan.
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