【Ingredients】 (6Servings)

Small turnips (小かぶ / Ko kabu) (with leaves)……6
Salt (塩/ Shio)……1/2tsp

[Sweet Vinegar (甘酢 / Amazu)]
Vinegar (酢/ Su)……1tbsp
Sugar (砂糖 / Satō)……1tbsp
Salt (塩/ Shio)……1/4tsp
Yuzu (ゆず / Yuzu)……1/2

[Garnish]
Goji berries (クコの実 / Kuko no mi)

【How to Make】
① Cut the leaves off (at the base of the stems) and skin the turnips. Boil the leaves for 30-60 seconds in water with a pinch of salt. Transfer to a bowl of cold water to cool. Remove the excess water and cut the leaves into 1cm lengths. Skin the yuzu thinly and mince the skin. Juice the yuzu. Place the goji berries in water to rehydrate and soften them.
cutting kikkakabu② Place a turnip, with the root up, on a cutting board. Place one disposable chopstick on the cutting board, next to the near side of the turnip, in a horizontal orientation. Place another disposable chopstick on the other side of the turnip in the same fashion. Make vertical cuts in the turnip, spacing them about 3mm apart. The disposable chopsticks will prevent the knife from going all the way through the turnip. Rotate the turnip 90 degrees and make the same kind of cuts as just described. Repeat for all of the turnips. cut turnip
③ Place the turnips into a plastic bag together with 1/2 tsp of salt. Knead the bag 2-3 times gently to spread the salt around and then set the bag aside for at least 30 minutes. Water will come out of the turnips. Gently squeeze the turnips in the bag to make more water come out. Next, remove the turnips from the bag and discard the water.
④ Add the ingredients for the sweet vinegar to the same plastic bag and mix. Add the turnips back to the bag and set aside for at least 30 minutes to let the turnips absorb the sweet vinegar.
⑤ Add the chopped turnip leaves to the bag and set aside for at least another 30 minutes.
⑥ Use chopsticks to remove the turnips from the bag and place them on plates. Garnish each with a goji berry in the center and place some of the chopped turnip leaves to the side of each turnip.

Recipe Developed by: Machiko Tateno

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