Crispy Chinese Moo Harihari

Name: Crispy Chinese Moo Harihari
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams Beef (anything good for yakiniku); 1 half a bag Mizuna greens; 1 as much (to taste) Red bell pepper (if available); 1 tbsp ☆XO sauce; 1 knob ☆Ginger (grated); 1 tbsp ☆Sake; 1 tsp ☆Soy sauce; 1 tsp ☆Katakuriko; 1 dash ☆Salt and pepper; 1 White sesame seeds; 1 Sesame oil

cookpad.japan @cookpad_jp

All of these ingredients are leftovers from a yakiniku party I had. I ate this for lunch the next day!

Turn off the heat soon after adding the mizuna to avoid overcooking. The leaves don't need much heat to cook!

Crispy (harihari) is a term primarily used in the western Kansai region of Japan to describe the crispy, crunchy texture of mizuna greens and daikon radishes.
Some special dishes use it in their name. For 1-2 servings. Recipe by Tsuiterusatochan

All of these ingredients are leftovers from a yakiniku party I had. I ate this for lunch the next day!

Turn off the heat soon after adding the mizuna to avoid overcooking. The leaves don't need much heat to cook!

cookpad.japan @cookpad_jp

All of these ingredients are leftovers from a yakiniku party I had. I ate this for lunch the next day!

Turn off the heat soon after adding the mizuna to avoid overcooking. The leaves don't need much heat to cook!

All of these ingredients are leftovers from a yakiniku party I had. I ate this for lunch the next day!

Turn off the heat soon after adding the mizuna to avoid overcooking. The leaves don't need much heat to cook!

Saved

Ingredients

1 serving

100 gramsBeef (anything good for yakiniku)
1half a bag Mizuna greens
1as much (to taste) Red bell pepper (if available)
1 tbsp☆XO sauce
1knob ☆Ginger (grated)
1 tbsp☆Sake
1 tsp☆Soy sauce
1 tsp☆Katakuriko
1 dash☆Salt and pepper
1White sesame seeds
1Sesame oil

Saved

Steps

1

Thinly slice the beef. Mix together the ☆ ingredients, rub into the beef, and let marinate for about 20 minutes.
2

Cut the vegetables into bite-size pieces. I recommend thin slices. Separate the mizuna into leaves and stalks.
3

Heat sesame oil on high and arrange the beef evenly in a pan. When it begins to brown, add the bell peppers and lightly stir-fry.
4

Add in the mizuna stalks, followed by the leaves, and when their green color has become deeper, remove immediately from heat. Transfer to serving plates, sprinkle with white sesame seeds and enjoy!