Cooking with Japanese Vegetables
Beautiful produce, clean flavors, the excitement and energy of trying new and unfamiliar recipes—all of this went into the testing of these great recipes. What follows is a wonderful foray into Japane...
Ingredients
SERVINGS: 1 Cup(s)
- 1 tablespoon vegetable oil
- 4 ounces kokabu turnip skin, julienned
- 4 ounces carrots, julienned
- ¼ cup dash (reconstituted with water if using dashi granules)
- ½ tablespoon sugar
- ½ tablespoon mirin
- 2 teaspoons soy sauce
- ½ tablespoon sake
Instructions
Heat the vegetable oil over medium heat. Fry the turnip skin and the carrot. Add the dashi and cover the pan. Simmer until the vegetables are tender (about 1 minute). Add the sugar and mirin and blend well with the vegetables. Add the soy sauce and sake; cook until all of the liquid is evaporated.
Serve hot or at room temperature.
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