Okonomiyaki-Style Mizuna Salad

• 1/2 packet Mizuna leaves
• 1/2 small Tomatoes (optional)
• 2 to 3 tablespoons Tempura crumbs
• 1 Okonomiyaki sauce
• 1 Mayonnaise

1. Rinse the mizuna well and drain.
2. Chop the mizuna into about 3cm pieces and spread out on a serving dish.
3. Dice the tomatoes into small cubes and scatter on top on the mizuna leaves.
4. Top with as many tempura crumbs as you like.
5. Make criss-cross patterns with the sauce and mayonnaise.

mizuna, tomatoes, tempura crumbs, sauce, mayonnaise

Taken from cookpad.com/us/recipes/170020-okonomiyaki-style-mizuna-salad (may not work)