Marinated Tokyo Turnips/hakurei Turnips Recipe

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Marinated Tokyo Turnips/Hakurei Turnips

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By
@Celestina9000

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.


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Serves:

Serves 4 as an appetizer or side, estimated

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

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
sugar
coarse salt, to taste (i used french grey)
water, to cover

GARNISH:

black sesame seeds
1/2 tsp
fresh ginger, grated

Directions Step-By-Step

1
Combine 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.
2
Remove 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.
3
Serve 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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Japanese
Dietary Needs: Vegetarian, Vegan, Soy Free
Other Tag: Quick & Easy