- Boil the spaghetti according to the directions on the package.
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Cut the bacon into ¾-inch wide pieces.
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Cut the mizuna into 2-inch lengths.
- Heat 1 teaspoon of olive oil and the garlic, and sauté over low heat until crisp. Add bacon and sauté.
- Add mizuna and stir-fry. Add the chili peppers, drained spaghetti, soy sauce and remaining olive oil, then lightly and quickly mix and serve.
Mizuna and Bacon Peperoncino
ingredients
5.5 ounces spaghetti
3 slices bacon
½ bunch mizuna/Japanese mustard green
1 + 2 teaspoons olive oil, divided
1 garlic clove, minced
Chili peppers, as needed
1 teaspoon Kikkoman® Soy Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
