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Marinated Turnips, Japanese Style

Recipe Marinated Turnips, Japanese Style

The final topping of grated yuzu citrus skin makes the dish look sophisticated and stylish!
First:

Cut off the leaves from small kabu (turnip), peel, slice crosswise with the slicer, sprinkle with salt, as liquids come out, rinse in water and drain. (HINT) Kabu (turnip) can be boiled in salted hot water, when it cools, chop and sprinkle on top. If there are too many kabu, wrap them and freeze. it can be used in nimono (simmered food) or aemono (a cooked salad).

Step 1

Cut fresh ham into bite-sized pieces.


Second:
Mix all ingredients in a bowl, add EV olive oil, soy sauce and fresh ham and mix. Serve on a plate and sprinkle with grated skins of yuzu (Japanese citron).

Step 1

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