Turnips (Lightly) Pickled Three Ways

Turnips, daikon, beets and radishes aren't only about the tasty bulbous root -- the leaves are just as important. I'm always a little amazed (incredulous) to see these delicious greens trimmed at my local New York City farmers market, at a shopper's request. C'mon. In Japanese cooking, where the credo motainai, don't waste, reigns, the leaves are integral. But why, you ask, the leafy soliloquy? Well, my wife and I planted a bunch of lovely kabu (Japanese turnips) this spring which we're now happily harvesting (along with a bounty of crunchy Japanese cukes -- but our eggplant seeds never sprouted, too bad!). So we're cooking a ton of kabu, leaves, roots and all. Kabu miso soup is fantastic (simmer the stems and sliced root in dashi until tender, along with thinly sliced abura age (deep fried tofu), add the chopped leaves to just cook through, kill the fire, dissolve miso of choice (Hatcho is amazing with kabu, but so is a nice rustic red miso), and serve). And so are lightly cured kabu pickles. Here are three easy, super-fast methods:

Yuzu Kosho/Lemon Kabu Pickles
2 kabu, leaves and roots
1/2 tablespoon salt
1 tablespoon lemon juice
1/4 teaspoon yuzu kosho

Thinly slice the kabu root, and chop the stems and leaves into bite-sized pieces. Mix together with the salt, lemon juice and yuzu kosho. Yuzu kosho, in case you don't know, is one of my favorite Japanese ingredients, an incredibly aromatic mingling of fiery chilies and tangy yuzu citrus peel. I can't live without it. If you want more heat, add more yuzu kosho (I went easy). Also, taste and adjust proportions for all ingredients depending on the size of your kabu. (Use your judgment, which I know is fine!) Let the kabu sit for at least an hour, then serve (overnight in the fridge cures it further).

Shio Kombu Kabu Pickles
2 kabu, leaves and roots
2 pinches shio kombu
1 teaspoon sugar
1 tablespoon vinegar

Thinly slice the kabu root, and chop the stems and leaves into bite-sized pieces. Shio kombu is dried slivers of salted kombu, an intensely umami-rich condiment (great to mix with steaming rice, too). Mix together all the ingredients. If you want a bigger umami blast add more kombu. Also, taste and adjust proportions for all ingredients depending on the size of your kabu. (Use your judgment, which I know is fine!) Let the kabu sit for at least an hour, then serve (overnight in the fridge cures it further).

Shio Kombu-Shoyu-Mirin Kabu Pickles
2 kabu, leaves and roots
1/2 Japanese cucumber, sliced as thinly as possible (optional) 2 pinches shio kombu
3 drips (!) shoyu (Japanese soy sauce)
1 teaspoon mirin

Thinly slice the kabu root, and chop the stems and leaves into bite-sized pieces. Mix together all the ingredients. Taste and adjust proportions for all ingredients depending on the size of your kabu. (Use your judgment, which I know is fine!) The idea here, by the way, isn't to overwhelm with shoyu. But if the three trips don't seem do to the trick, drip in a little bit more, I won't tell anyone... Let the kabu sit for at least an hour, then serve (overnight in the fridge cures it further).

Posted by Harris Salat in Vegetables | Permalink | Comments (3) | Email | Print

Comments (3)

Thanks for your recipe for yuzu kosho/lemon kabu pickles! That's a new one for me. My dad makes great kabu (or turnip) pickles with plain rishiri kombu and salt. The kombu turns slimy (we Japanese LIKE slimy!) and lend a nice richness. It's good for you too!

Risa | Posted 23:38 02 August 2010

Just a quick note to let you know that I really enjoy reading your Japanese Food Report postings. I especially liked your recent piece on turnips. We grow turnips as much for the greens as the root. In fact, last year or so we grew a variety that is only used for the tops. Anyway, I thought you might get a kick out of a something I did involving turnips that we grew this summer. http://ibunbury.blogspot.com/2010/06/bunburyist.html

Steve | Posted 16:32 04 August 2010

Just letting you know -- I'm doing my part. Earlier in the season I asked a vendor (at the Union Square market) who had brought lovely hakurei turnips sans greens to include the greens next time. They said oh sure, and that they had no idea people would want the greens. ?! Thanks for the pickle recipes! Just so happens I've been scouring the internet for tsukemono recipes to try with the purple shiso I just bought at the market. Might have to pickle my turnips as well.

Holly | Posted 14:09 16 August 2010

Post a Comment

Name

Email Address

URL

Remember personal info?

Comments (You may use HTML tags for style)

Captcha:

Type the characters you see in the picture above.