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Heat broiler. Broil ginger, skin and all, until blackened and beginning to scorch in places and a paring knife passes through the center with relative ease, 40–50 minutes.
Slice ginger (yep the skin is still on) and pulse in a food processor with… ginger, chili, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonful’s if needed, until a smooth paste forms.
Thinly slice shallots. Combine shallots and oil in a saucepan over high heat and cook, stirring constantly, as shallots fry. When shallots are a light golden brown, transfer to a paper towel lined plate and season with salt. Shallots will continue cooking a bit after you remove them from the pan so don’t let them get to dark before doing so. Allow to cool to room temperature, then store in an airtight container at room temperature for up to 3 months.
Arrange Mizuna (or arugula) in a large salad bowl or tray. Sprinkle with salt and pepper and toss with the dressing (to taste). I like to first toss the greens and then add the sliced cucumbers, plums and cilantro tossing again gently with your hands.
Top salad with crispy shallots and black sesame seeds over the salad and enjoy!