Steps

1. Roughly chop 1/2 bunch of mizuna greens into 5cm pieces.
   🕒 00:20
2. Soak the chopped mizuna in water, cover with paper towels to keep it submerged, and let it sit for 5-10 minutes. (This is the key!) This removes the bitterness from the mizuna and makes it crisp. Even wilted mizuna will become crisp when soaked in water.
   🕒 00:46
3. Peel 300g of daikon radish. (This is the key!) Peeling the daikon before grating it results in a smoother texture.
   🕒 01:03
4. Cut the daikon in half lengthwise and grate it. (This is the key!) Placing a wet cloth underneath the grater acts as a non-slip mat, making the process easier.
   🕒 01:48
5. Do not drain the water from the grated daikon radish; leave it as is.
   🕒 02:14
6. Bring 1.5L of water and 15g of salt (10g of salt per 1L of water is recommended) to a boil in a large frying pan.
   🕒 02:26
7. Add 200g of pasta to the boiling salted water and cook for 1 minute less than the package instructions. Stir for about 1 minute initially to prevent the pasta from sticking.
   🕒 02:42
8. In a bowl, combine 10g of salted kombu, 1 tbsp of soy sauce, 2 tbsp of mirin (sweet rice wine), and 1 tsp of sugar.
   🕒 02:53
9. Prepare 1 can of canned tuna without draining the oil.
   🕒 04:15
10. Thoroughly drain the water from the mizuna greens that were soaked in water, using a salad spinner or similar. (This is the key!) Remaining moisture can make the pasta mushy, so ensure it's well-drained.
    🕒 04:21
11. Drain the cooked pasta in a colander and transfer it to a bowl.
    🕒 04:32
12. Toss the hot pasta with 2 tbsp of olive oil to prevent it from drying out.
    🕒 04:40
13. Add 1 can of canned tuna (with oil) to the frying pan and spread the oil throughout the pan.
    🕒 05:11
14. Add the grated 300g of daikon radish and the combined seasonings (salted kombu, soy sauce, mirin, sugar) to the frying pan with the tuna, and bring to a boil over medium heat.
    🕒 05:22
15. Once the sauce is boiling, add the pasta coated with olive oil and heat while mixing well to coat the pasta with the sauce, until the moisture reduces.
    🕒 05:47
16. Once the moisture has reduced, turn off the heat and gently mix in 2/3 of the drained mizuna greens.
    🕒 06:20
17. Serve in a bowl and top with the remaining mizuna greens. Optionally, drizzle with extra olive oil (not included in the measurement) before serving.
    🕒 06:45