Soak the mizuna in cold water to crisp it up.

Roughly chop the mizuna and place it in a bowl.

Finely slice the bacon into small pieces.

Thinly chop the garlic.

Cook the bacon in a frying pan until crispy.

Once the bacon fat renders, add the chopped garlic to the pan and continue cooking until fragrant.

Add the Yakiniku sauce and vinegar to the pan with the bacon and garlic.

Simmer the sauce for a minute or two to combine flavors.

Pour the warm sauce over the mizuna in the bowl.

Serve immediately.