Come try my Japanese Bacon Spinach Salad recipe, a warm and flavorful dish that combines fresh spinach leaves with crispy bacon, sautéed mushrooms, and onions, all tossed in a tangy ponzu vinaigrette! It’s a delightful Japanese-inspired salad that’s both healthy and delicious, offering a satisfying alternative to your regular green salad routine!
Table of Contents
Why I Love This Recipe
If you’re searching for a quick and delightful side dish, look no further than my Japanese Bacon Spinach Salad. It’s an Asian-inspired spinach salad, similar to my Japanese Spinach Salad and Korean Spinach Salad, but my recipe offers a unique twist in that it features a warm and wilted spinach base infused with the savory goodness of bacon and the buttery tang of my exclusive butter ponzu sauce from my Sauteed Shiitake Mushrooms!
This recipe is perfect for those who crave a flavorful and healthy side alternative to a regular green salad, delivering a taste sensation of wilted spinach enveloped in the richness of bacon and creamy ponzu with just a hint of sweetness. Don’t miss out on this delectable creation—it’s a must-try for anyone seeking easy-to-make, yet impressive side dishes!
Ingredients
Ingredients
- Spinach – baby spinach leaves and stemless are preferred.
- Onion – yellow or brown onion.
- Mushroom – common white mushrooms or baby bella mushrooms.
- Bacon – thinly chopped. Use any type of preferred bacon.
- Butter – salted or unsalted.
- Ponzu – a citrus flavored soy sauce found in most Japanese supermarkets, Mizkan brand preferred.
- Sweetener – use your preferred sweetener.
🥬 Spinach Note
For the most tender texture, it’s recommended to use Baby Spinach Leaves when preparing this salad.
Directions
Step 1 Begin by washing the spinach thoroughly, then dry it and place it in a mixing bowl.
Step 2 Mix ponzu with your chosen sweetener.
Step 3 In a frying pan, cook chopped bacon pieces on medium heat for 2-4 minutes until they’re as crispy as you like and set aside.
🍳 Cooking Pro Tip
Reserve some Bacon Oil in the frying pan for cooking the onions.
Step 4 In the same unwashed pan, sauté the onions for a minute, followed by the mushrooms for another 1-2 minutes. Add some butter and allow it to melt into the mixture.
Step 5 Transfer the cooked onions and mushrooms onto the spinach, ensuring to leave the liquid in the frying pan. Top your spinach with the cooked bacon. Then, combine the reserved liquid from the frying pan with your prepared ponzu dressing and mix well.
💡 Texture Pro Tip
Transfer the cooked onions and mushrooms while Hot to wilt the spinach effectively.
🍽️ Serving Pro Tip
For optimal taste and texture, serve at Room Temperature and Drizzle the dressing over the salad just Before Serving.
Pairing Recommendations
This Japanese Bacon Spinach Salad pairs well with main Japanese-style dishes like Garlic Chicken Fried Rice or Japanese Beef Fried Rice. For a more upscale option, consider serving it alongside Beef Tataki Steak or Seared Yellowfin Tuna Tataki. To complete the meal, add a side of soup such as Tofu Miso Soup.
Frequently Asked Questions
Can I use regular spinach instead of baby spinach for this recipe?
Yes, you can use regular spinach, but it won't be as tender and soft as baby spinach.
Is there a substitute for bacon if I don't eat pork?
If you don't eat pork, you can try using turkey bacon instead.
Can I use pre-cooked bacon for this recipe?
It's best to cook bacon fresh as the bacon oil plays an important part in making the butter ponzu sauce.
Can I use frozen spinach instead of fresh spinach?
No, the wilt cooking method will only work with fresh spinach.
Storage Tips
For optimal freshness, enjoy right after preparation. However, if there are leftovers, store them in an airtight container in the refrigerator. Leftovers can be kept for 1-2 days while maintaining their flavor and texture.
Other Recipes You Might Like
- Asparagus Beef Roll Ups
- Japanese Miso Eggplant Stir Fry
- Butter Sautéed Mushrooms and Onions
- Asian Style Green Beans With Bacon
Watch How To Make It
Japanese Bacon Spinach Salad
Ingredients
- 2 Cup Spinach Leaves
- 1/4 Cup Onions
- 1/4 Cup Mushrooms
- 2-3 Slices Bacon
- 1 tbsp Butter
- 2 tbsp Ponzu
- 1 tsp Sweetener your preferred sweetener
Instructions
- Gather all the ingredients.
- Wash spinach, dry, and place in a mixing bowl.
- Slice onions and mushrooms.
- Prepare the dressing by mixing ponzu with the sweetener of choice.
- Chop bacon into bacon pieces and add to a frying pan. Cook on medium heat for 2-4 minutes until bacon is done to liking (we recommend crispy for this recipe). Once done, lay a paper towel down onto a holding plate (to soak up excess oil).
- Add sliced onions into the same frying pan without washing and cook for 1 minute on medium heat. Add in sliced mushrooms and cook for another 1-2 minutes until desired tenderness. Add butter and cook until melted.
- Transfer the cooked bacon, onions, and mushrooms into a bowl with spinach,making sure to keep the liquid in the frying pan. Mix all ingredients well and transfer to a serving plate.
- Pour reserve liquid from the frying pan into ponzu mix, mix well and drizzle ponzu vinaigrette dressing on top.
Nutrition
*Values Based Per Serving
