Our recipe for Hakurei Turnips with Spicy Bonito Lemon Dressing highlights the sweetness of these root veggies, which are so mild, tender, and crisp that they can be eaten raw and served in salads but are also delightful when roasted.
Hakurei Turnips with Spicy Bonito Lemon Dressing
Hakurei turnips taste sweet, like many crops harvested young and in cool or cold weather. These turnips are so mild that they hardly taste like turnips and are so tender and crisp that they can be eaten raw and served in salads, but they are also delightful when roasted.
Servings: 4
Ingredients
- 1 cup bonito flakes
- 1/4 cup sugar
- 1/4 cup usukuchi (light) soy sauce
- 1/4 cup mirin (sweet Japanese rice wine)
- 1/2 tablespoon ichimi togarashi
- Zest (about 1/2 tablespoon) and juice of lemons (about 1/4 cup juice)
- 2 bunches Hakurei turnips, with tops
- 2 tablespoons vegetable oil
- Kosher salt
- Toasted sesame seeds (for serving)
Instructions
- Preheat oven to 425°F. Grind bonito flakes in a spice mill or blender until finely ground (should equal about
- 1 tablespoon). In a medium saucepan, bring ground bonito, sugar, soy sauce, mirin, and togarashi to a boil. Reduce heat to medium and simmer, stirring often, until reduced by a third, 12–15 minutes. Pour dressing into a small bowl; cover and chill until cold, at least 30 minutes and up to 3 days. Stir in lemon zest and juice when ready to serve.
- Meanwhile, separate the tops from the turnips. Trim stems from leaves; discard. Coarsely chop leaves. Cut turnips into 1-inch wedges. Toss turnips and leaves with oil on a rimmed baking sheet; season lightly with salt (the dressing is salty). Roast, tossing halfway through, until leaves wilt and turnips turn golden, about 12–15 minutes.
- Transfer turnips and leaves to a platter; spoon some of the dressing over (save the extra). Sprinkle with sesame seeds.
