Photo: Atsuage, Mushroom and Mizuna Salad

A filling salad with an appetizing sweet and spicy flavor.

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

Ingredients(Servings: 2)

80 g (2.8 oz.)

80 g (2.8 oz.)

10 g (0.4 oz.)

1 Tbsp

2 Tbsp



  1. Pre-boil the atsuage (or pour boiling water over, paper towel dry) to remove excess oil, cut in half and then into 1 cm (0.4 in.) widths. Separate the shimeji mushrooms into small bunches, cut the enoki mushrooms into half lengthwise and then break apart. Thinly slice up the garlic. Chop the mizuna into 3 cm (1.2 in.) lengths. Roast the almonds until fragrant.
  2. Heat the olive oil in a fry pan, saute the garlic and mushrooms over low heat to remove excess moisture and until fragrant.
  3. Add in the atsuage and continue to saute, then add in and season with (A).
  4. While still hot, remove to a bowl, add and mix in the mizuna, then serve onto plates and sprinkle on the almond slices.