Marinated Tokyo Turnips/Hakurei Turnips
Another version of sunomono but with baby turnips. Recipe source unknown. Use any good quality spring turnip or radish if Tokyo turnips (Hakurei turnips) are not available. Persian cucumbers are also a good substitute.
- 1 bunch
- tokyo turnips, scrubbed, trimmed and sliced into 1/4' rounds
- 1/3 c
- rice vinegar (reduced from 1/2 cup, add more if desired)
- 1 Tbsp
- coarse salt, to taste (i used french grey)
- water, to cover
- black sesame seeds
- 1/2 tsp
- fresh ginger, grated
1Combine sugar, salt and vinegar in a medium-sized bowl and stir until sugar is dissolved. Add turnips and add water to cover. Stir to combine. 5 Set aside for 15 minutes.
2Remove the turnips from the liquid and arrange on a platter or in a shallow bowl. Garnish with the black sesame seeds and a light grating of fresh ginger.
3Serve at room temperature. You can also serve the marinated turnips over the turnips greens (if you saved them). Clean the turnips tops well first in a salad spinner.