Nibitashi is a class of dishes made by simmering food in dashi stock. It can be made with anything from eggplant to spinach to tomatoes, but today I want to show you how to make a simple one with mizuna.

Mizuna is often used as a salad green outside of Japan, but it's also delicious when it's lightly cooked. In this preparation, I've paired it with some fried tofu. This brings some meaty substance to the dish, while it also absorbs the dashi like a sponge.

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