Hokkaido Mizuna Braise

About the Dish

Hokkaido Mizuna Braise is a savory dish that marries the peppery, crisp qualities of mizuna greens with the earthy flavors of shiitake mushrooms and the deep richness of miso. Originating from Hokkaido, the northernmost part of Japan known for its pristine natural ingredients and farm-to-table cuisine, this dish embodies the island's culinary tradition of using fresh, local produce. Mizuna, also known as "Japanese mustard greens," is a staple in Japanese cooking. Its mild flavor and feathery appearance make it ideal for salads, soups, and, of course, braises. The dish is perfect for those chilly days when a warm, nourishing meal is needed, bringing comfort and satisfaction with each bite.

Ingredients List

• Mizuna - 2 bunches
• Shiitake Mushrooms - 200g, fresh or dried
• Tofu - 300g, firm
• Miso Paste - 3 tablespoons
• Dashi - 4 cups
• Soy Sauce - 2 tablespoons
• Sesame Oil - 1 tablespoon
• Ginger - 1 tablespoon, finely grated
• Garlic - 2 cloves, minced
• Sugar - 1 tablespoon
• Scallions - 2, chopped for garnish

Preparation

Preparing the Ingredients

1. Begin by washing the mizuna thoroughly under cold running water. Shake off excess water and set aside to drain.
2. Slice the shiitake mushrooms, removing the stems if they tend to be tough. If using dried mushrooms, rehydrate them in a bowl of warm water for about 20 minutes before slicing.
3. Cut the tofu into 1-inch cubes. For a firmer texture, you can press the tofu beforehand to remove excess water.
4. In a small bowl, mix together the miso paste, soy sauce, and sugar until smooth. Set aside.

Cooking Instructions

The Braising Process

1. In a large pot or deep skillet, heat the sesame oil over medium heat. Add the ginger and garlic, sautéing until aromatic, about 1 minute.
2. Add the sliced shiitake mushrooms and cook for 3-4 minutes until they begin to soften.
3. Pour in the prepared miso mixture and stir well to coat the mushrooms evenly.
4. Pour the dashi into the pot, and bring the mixture to a gentle simmer. This step will take about 5-7 minutes.
5. Once simmering, add the tofu and mizuna to the pot. Use the back of a spoon to press the mizuna down into the liquid, ensuring it is mostly submerged.
6. Cover the pot and continue to cook on low heat for about 15 minutes. Use a cooking timer to manage the time effectively.

Serving the Hokkaido Mizuna Braise

To serve, ladle the braise into deep bowls, being sure to distribute the tofu cubes and shiitake mushrooms evenly. Garnish with chopped scallions for an additional burst of flavor and color.

Enjoying the Meal

This dish pairs beautifully with bowls of steamed white rice, which soak up the richly flavored broth. A side of pickled vegetables or a light salad can complement the meal, providing a textural contrast to the tender, braised mizuna and tofu. To fully embrace the traditional Japanese dining experience, savor this dish with a cup of hot green tea, enhancing the dish’s umami flavors with delicate, floral notes.