Mizuna and Scallion Pancakes

Light, bright and tender. . . these are such a treat. I typically serve mizuna raw in salads or added to soups at the very end. In this preparation they stay really fresh despite the quick visit to the pan.



  • Use mustard greens, spinach, salad turnip tops or any other very tender green–chard and kale are a bit too robust for this one unless they’re really young and tender.


Yields about 10 4-inch pancakes


3 eggs

1/4 cup flour

Scant 1/2 teaspoon salt

1 1/2 teaspoons toasted sesame oil

1 bunch mizuna, washed and shaken dry, roots discarded and stems and leaves chopped

1 small bunch scallions, trimmed and white and green parts thinly sliced

Oil for pan frying


Optional Dipping Sauce

1/3 cup mayonnaise

2 teaspoons soy sauce

2 teaspoons Sriracha or other chili sauce


In a large bowl whisk the eggs with the flour, salt and sesame oil until smooth. Stir in the mizuna and scallions. The batter will just barely coat the vegetables.


Heat 1 1/2 tablespoons oil in large heavy skillet. Cook patties, about 1/3 cup each, until golden brown on both sides, just a couple minutes on each side. Serve with optional sauce.

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