Mizuna and Bacon Peperoncino

Mizuna and Bacon Peperoncino

With crunchy potherb mustard

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

160 (5-1/2 oz.)

1/2 Tbsp

3 slices

1-1/2 Tbsp

1 clove

as needed


  1. Heat water and once water, add the salt and cook the spaghetti for the specified amount of time.
  2. Cut the bacon into 2 cm (3/4 in.) wide pieces.
  3. Cut the mizuna into 5 cm (2 ins.) lengths.
  4. Heat 1 tsp of olive oil and the garlic, and saute over low heat until crisp.  Add (2) and saute.
  5. Add (3) and stir-fry.  Add the red chili peppers, drained spaghetti, Kikkoman Soy Sauce and remaining olive oil, then lightly and quickly mix and serve.

Cooking Basics

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.


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