Mizuna Potato Salad

Mizuna Potato Salad

Enjoy the refreshing crunch of Japanese mustard greens.

Cooking time
15 minutes+
Calories
184kcal
Sodium
0.4g
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

300 g (10.6 oz.)

50 g (1.8 oz.)

(A)

1 tsp

1 Tbsp

Directions

  1. Peel the potatoes, chop into bite-size chunks and place in water. Remove into a pot filled with water and turn on the heat. Once cooked through remove to a bowl and cool a bit.
  2. Thinly slice up the onion, place in water, drain and wipe away excess moisture. Cut the mustard greens into 4~5 cm (1.5~2 in.) lengths.
  3. Mix together (A), pour onto (1) and (2) and combine.

Cooking Basics

Onions - thinly sliced

[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.


[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.


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