Mizuna is one of the most useful green vegetables. It has less flavor than other green leaves such as spinach, green onions and kale and is not hard as chinese bok choy and chinese cabbage. I love Mizuna’s texture. It’s very crunchy and juicy, so this vegetable is good for any kinds of cookings. This time, let’s make Mizuna chicken pasta with Japanese flavor!
Japanese style Pasta with Chicken and Mizuna
- 100 g pasta
- 1 bundle Japanese Mustard Green
- 80 g Chicken thighs
- 1 garlic
- black pepper
- 2 tsp Japanese soup stock (Dashi)
- 1 tsp soy sauce
- 2 tbsp sake
- 1 tbsp oil
- Boil the pasta in boiling water, adding some extra salt. Boil the pasta as long as it says on the package, or about 1 minute less so it will be al dente (recommended).
- Add 1 tablespoon of salad oil to a pan, add the garlic while the oil is still cold, then heat it up.
- When the garlic becomes fragrant, add the bite-sized pieces of chicken thigh and fry further.
- When the outside of the chicken is browned, add the pasta cooking water, cover, and steam for 2 to 3 minutes
- Once the chicken is cooked, add the sake, salt, and Dashi. The pasta sauce is now ready.
- Add the cooked pasta and the Mizuna, which is cut into pieces of 3 to 4 cm, to the sauce.
- Season with salt.
- Place on a plate and sprinkle with black pepper to finish