Pizza Flavoured Corn, Mizuna Leaves and Cheese
Pizza Flavoured Corn, Mizuna Leaves and Cheese

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pizza flavoured corn, mizuna leaves and cheese. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Great recipe for Pizza Flavoured Corn, Mizuna Leaves and Cheese. I wanted to make something filling using bland mizuna leaves, and I came up with this pizza-style chijimi dish. My husband told me it was delicious, so I uploaded the recipe. The key is to cut the mizuna leaves in short lengths.

Pizza Flavoured Corn, Mizuna Leaves and Cheese is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Pizza Flavoured Corn, Mizuna Leaves and Cheese is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have pizza flavoured corn, mizuna leaves and cheese using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pizza Flavoured Corn, Mizuna Leaves and Cheese:
  1. Take 5 tbsp Corn
  2. Prepare 1/3 bunch Mizuna leaves
  3. Take 2 Wiener sausages
  4. Prepare 1 large handful Pizza cheese
  5. Get 6 tbsp ●Cake flour
  6. Prepare 2 tbsp ●Katakuriko
  7. Make ready 120 ml ●Water
  8. Get 1 tsp ●Consommé soup stock granules
  9. Prepare 2 tsp ●Ketchup
  10. Prepare 1 large amount Vegetable oil

Stir chopped and cleaned mizuna and chopped bacon into a batch of risotto at the end of cooking. The dark green leaves are smooth, have a glossy surface, bear deeply serrated edges, and have a fringed, feathery appearance. Place dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Add water, and mix, increasing speed to medium-high.

Steps to make Pizza Flavoured Corn, Mizuna Leaves and Cheese:
  1. Mix the ● ingredients in a bowl. You don't need to worry about the lumps so much.
  2. Wash the mizuna leaves, cut into 2 cm lengths, and drain the excess water. Cut the wiener sausages into small pieces, and drain the excess water from the corn.
  3. Add the Step 2 ingredients and cheese into the Step 1 bowl, and mix well until the mixture is no longer lumpy. If the batter is too thick, add a little bit of water.
  4. Heat a large amount of oil in a frying pan. After giving the batter another quick mix, pour 1/2 of it into the pan and shallow-fry by pressing it down. When both sides become crispy, it's ready to be served.
  5. Addendum: Since the water content of the ingredients affects the thickness of the batter, I allowed for excess. Please check the consistency of the batter during Step 3, and adjust the amount of water as necessary.
  6. Ready to serve and ENJOY!

Place dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Add water, and mix, increasing speed to medium-high. Mizuna has saw-toothed leaves and a mild, peppery taste. It's sometimes known as Japanese mustard. It's believed to be native to China but is especially popular in Japan.

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