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Turnip Greens in Japanese Broth (kabu-ohitashi). Great recipe for Turnip Greens in Japanese Broth (kabu-ohitashi). I hate to throw away the greens from the turnips because they taste so good! The broth is the made flavor, so it's best to make a good tasting homemade broth (not instant!).

Japanese baby turnips are tender, sweet, and juicy as can be. By taking advantage of both their leaves and their bulbs, this insanely easy and delicious side dish requires very few other ingredients, allowing the turnip flavor to shine through. Japanese turnip greens are edible as well and have a similar taste to mustard greens. You can have Turnip Greens in Japanese Broth (kabu-ohitashi) using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Turnip Greens in Japanese Broth (kabu-ohitashi)

  1. It’s 1 bunch of turnip greens in good condition.
  2. You need 13-15 g of finely shaved katsuo-bushi (bonito flakes for Japanese stock) (or 2 handfuls).
  3. You need 1 Tbsp of cooking sake.
  4. It’s 1/2-1 tsp of salt.
  5. Prepare 2 tsp of sesame oil.
  6. Prepare 2 pinches of fresh yuzu citrus zest/sliced yuzu skin.
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Japanese turnips are part of the Brassica Rapa species. The Japanese turnip is also known by the Turnips are a great source of vitamin C. Japanese Turnips (kabu かぶ in Japanese), or sometimes called Tokyo Turnips, are pastel white variety of turnip. They have a mild, fresh taste They store better when you remove the leaves from the root.

Turnip Greens in Japanese Broth (kabu-ohitashi) instructions

  1. Trim turnip bulbs from greens. Wash the greens well and prepare a large pot of boiling water with a few pinches of salt..
  2. When the water boils, put in the greens with the thicker stalk end first, then submerge the rest of the leaves part into the pot with chopsticks..
  3. Cook for 30-60 seconds until the greens are bright green. Remove from boiling water and right away rinse in cold water so it stops cooking..
  4. Drain, and gently squeeze out extra water and then cut the leaves into 5 cm pieces. Put aside for now..
  5. Now let's make the Japanese dashi! You need about 13-15 grams (2 handfuls) of katsuobushi flakes. Or, if you have your own broth, just use 400 ml of that..
  6. Bring 400 ml water to a boil. Add the katsuobushi flakes, turn the heat to low and simmer for 3 minutes. Stop the heat and let it set for 1 minute. Lastly strain out the flakes with a strainer/colander. Now you have dashi!.
  7. Put the dashi back into a medium pot. Add the salt, soy sauce and sake to the pot and bring to a boil. Turn to low. Add the turnip greens from before and when it boils again, stop the heat..
  8. Put the greens into a large dish (or separate into everyone's bowls). Pour over some of the broth, a dash of sesame oil and if you have it, some thin slices of yuzu skin or zest. :D.
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You can keep the roots and the greens in separate plastic bags or containers or moist cloth. A very versatile leafy green with a soft mustard flavor. Simmering with other ingredients probably is the most common preparation method for mizuna in Japan or with Japanese food. This simple Japanese side is made by blanching leafy greens (spinach works Ohitashi is a simple, light, and deeply flavorful Japanese side dish of blanched greens in a soy-based marinade. Make it ahead, then have it ready.

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