Mizuna(Japanese Mustard Greens) and Enoki Mushroom Bacon Wraps

Enoki mushroom and mustard greens wrapped by cooked bacon

The crunchiness of the mizuna and the chewiness of the enoki mushrooms, along with the saltiness of the bacon make for a great dish. By adding water to the frying pan and leaving it covered at the end, the rawness of the mizuna and enoki mushrooms is removed, making it easier to eat. Wrapping other vegetables would make for delicious wraps as well.

Enoki mushroom and mustard greens wrapped by cooked bacon

Mizuna(Japanese Mustard Greens) and Enoki Mushroom Bacon Wraps

Softly cooked bacon and Mizuna taste really good together
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Course: Breakfast, Dinner, Lunch, Side Dish
Cuisine: Japanese
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Servings: 2 People
Calories: 408kcal

Ingredients

  • 170 g Bacon
  • 100 g Mizuna Japanese Mustard Green
  • 80 g Enoki Mushroom
  • Salt To taste
  • Pepper To taste
  • 10 g Soy sauce
  • 5 g Oil

Instructions

  • First, cut the mizuna and enoki mushrooms to a length that would just barely stick out when wrapped in the bacon.
  • For those who want to keep the crunchiness of the mizuna, wrap the bacon as is, but those who prefer not to should microwave it in order to soften it.
  • After wrapping the bacon around the mizuna and enoki mushrooms, each wrap should be secured using a toothpick.
  • When finished making all the wraps, place them in a frying pan with some oil.
  • Once the bacon begins to brown, add 1 tablespoon of water to the frying pan and leave it covered for a bit.
  • Lastly, lift the lid, and once the water is evaporated, add the salt, pepper, soy sauce, and oil to taste.

Nutrition

Calories: 408kcal | Carbohydrates: 7g | Protein: 14g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 853mg | Potassium: 504mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1543IU | Vitamin C: 35mg | Calcium: 58mg | Iron: 2mg
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