Mizuna in Bacon

Name: Mizuna in Bacon
Total time: 1 h
Yield: 6
Cuisine: Japanese Cuisine
Ingredients: Mizuna; Bacon; Sesame Oil; Ground Black Pepper; Salt

Cooking Time:

1 hour

Recipe Yield:

6 servings

Difficulty:

Medium recipe

Calories:
320 kcal

Mizuna in Bacon is a very simple and tasty appetizer made with a minimal number of ingredients and minimal time spent. Bacon is used raw; if you do not have sliced bacon, you can use pork belly. Freeze the belly beforehand, remove the skin, and slice it into thin strips. Since the dish belongs to Japanese cuisine, this serving method preserves its natural simplicity and the expressiveness of its core flavors.

Ingredients for Mizuna in Bacon

Mizuna

Bacon

Sesame Oil

Ground Black Pepper

Salt

How to Make Mizuna in Bacon

Step Title

Preparing the Mizuna

Rinse the mizuna and dry it thoroughly. Cut the greens into small portions about 7-8 cm long so the pieces are uniform in size and heat evenly during frying.

Step Title

Preparing the Bacon and Forming the Rolls

Wrap the prepared mizuna with strips of bacon. If you do not have sliced bacon, use pork belly: remove the skin, lightly freeze the piece, and slice it into thin strips so they are easy to wrap around the greens and form neat rolls.

Step Title

Frying and Serving Mizuna in Bacon

Sprinkle the rolls with salt and pepper. Heat a small amount of sesame oil in a pan and place the prepared rolls in it. Fry on all sides until golden so the bacon browns while the mizuna stays juicy inside. Serve the rolls hot or cold with any sauce you like, including soy sauce.

Tips for Mizuna in Bacon

Ensure the strips of bacon or pork belly are of even thickness so the rolls cook uniformly and do not dry out during frying. The optimal thickness helps keep the mizuna juicy while giving the exterior a pronounced golden color. Thin strips wrap the greens more tightly, making the rolls compact and easy to serve.

Lightly freeze the pork belly before slicing if you do not have ready-cut bacon. Slight freezing firms up the meat, allowing the strips to be cut evenly and neatly. This also prevents deformation during frying and helps the rolls maintain their shape without unraveling in the pan.

Monitor the amount of oil in the pan, as bacon releases its own fat while frying. Excess fat can make the rolls too greasy. It is best to start with a minimal amount of oil and adjust if needed to achieve a delicate crust without excessive oiliness.

Common Questions About Mizuna in Bacon

Mizuna can be replaced with other tender greens of similar texture, such as baby spinach or chard leaves. These options have natural juiciness and are suitable for quick frying while maintaining structure in the rolls. Such substitutions do not significantly affect the cooking process, though they may result in a slightly milder flavor.

The rolls may be baked in the oven if a less fatty cooking method is preferred. Place the formed rolls on a parchment-lined baking sheet and bake at a moderate temperature until golden. This method avoids contact with the pan and reduces the amount of fat in the final dish.

Soy sauce, sweet-and-sour dressings, or light spicy citrus-based sauces pair well with the dish. They highlight the flavor of the greens and balance the saltiness of the bacon. Sauces with mild acidity make the taste more expressive, while light spicy notes add freshness and contrast to the texture of the rolls.

Japanese Cuisine