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.