Turnips (かぶ / Kabu) 400 g (net weight)
Salt (塩/ Shio) 8 g (2% of the net weight of the turnips)
Reduced amazake* (煮詰めた甘酒 / Nidzumeta amazake) 80 g (20% of the net weight of the turnips)
Vinegar (酢/ Su) 80 ml (20% of the net weight of the turnips)
Konbu (昆布 / Konbu) 1 piece (5-cm square)
Red pepper (赤唐辛子 / Aka-tōhgarashi) 1

*If you reduced amazake is unavailable, use
sugar (砂糖 / Satōh) 32 g (8% of the net weight of the turnips)

*Reduced amazake is amazake that has been heated to reduce its water content and enhance sweetness. As an example of how this is done, 400 g of fairly thick amazake would be heated to reduced it to 300 g, at which point it should be the consistency of jam.



How to Make

1. Cut of the turnip leaves, leaving the stems long enough to provide a firm hold on each turnip. Skin the turnips. Hold each turnip by the remaining stems and use a slicer to make thin slices.
2. Add the turnip slices, salt, amazake, vinegar, konbu, and red pepper to a plastic bag. Massage the bag to mix the contents well. Seal the bag and place it in a refrigerator overnight to let the flavors combine.

Recipe Developed by Machiko Tateno