2229. FRIED KOMATSUNA, BACON and SHIMEJI MUSHROOMS

serves two


1 bunch komatsuna (Japanese mustard spinach)
1 pack shimeji mushrooms
2 slice bacon
vegetable oil
salt and pepper

Cut the komatsuna into 3-cm lengthwise pieces, cut the stem of shimeji mushroom and 3㎝ lengthwise pieces. Cut the bacon into strips. Heat the oil in a frying pan. Add the bacon, komatsuna and shimeji mushroom and fry. Season with salt and pepper.


bacon recipe courtesy of: Naoko, Cooking Japanese Style, May 23, 2011