Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, easy with yakiniku sauce: mizuna and bacon salad. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Yakiniku sauce is a sweet & flavorful Japanese BBQ sauce perfect for dipping thinly sliced of well marbled short rib and other grilled goodies. This particular sauce was inspired by my favorite Yakiniku restaurant in the Bay Area called Juban, which I've been going for many years. Yakiniku sauce is a Japanese sauce with a mixture of savory and sweet flavors that is used to season grilled or sauteed meats and vegetables.
Easy with Yakiniku Sauce: Mizuna and Bacon Salad is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Easy with Yakiniku Sauce: Mizuna and Bacon Salad is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook easy with yakiniku sauce: mizuna and bacon salad using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Easy with Yakiniku Sauce: Mizuna and Bacon Salad:
- Take 1 bunch Mizuna leaves
- Take 4 slice Bacon
- Get 1 clove Garlic
- Take 2 tbsp ◎Yaki niku sauce
- Take 1 tbsp ◎Vinegar
You can make this salad completely vegetarian if you like. Mizuna, botanically classified as Brassica juncea, is a leafy green belonging to the Brassicaceae or mustard family. Also known as Japanese mustard greens, Spider mustard, Kyona, Qian Jing Shui Cai, and California peppergrass, Mizuna is a fast-growing winter green and its name in Japanese means. Combine mizuna, chives and peanuts in a large salad bowl.
Instructions to make Easy with Yakiniku Sauce: Mizuna and Bacon Salad:
- Soak the mizuna to crisp. Chop roughly and put it in a bowl.
- Finely slice the bacon and thinly chop the garlic.
- Cook the bacon in a frying pan. When the fat renders, add garlic and keep cooking.
- Add ingredients marked ◎ and simmer.
- Pour it on to the mizuna and it's done.
Combine peanut oil, vinegar, liquid aminos, soy sauce or tamari, sugar, pepper and salt in a jar; cover and shake to. This simple spinach salad is easily dressed with mayo, salt, and pepper then topped with bacon and eggs. You can crisp the strips of bacon and boil the eggs ahead of time to have this salad as an easy lunch option. It's also easy to pack for lunch, just bring the mayonnaise in a separate container. A wide variety of japanese yakiniku sauce options are available to you, such as processing type, packaging, and type.
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