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marinated tokyo turnips/hakurei turnips

Recipe by
Vallèe du Willamette, OR

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.

yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For marinated tokyo turnips/hakurei turnips

  • 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

How To Make marinated tokyo turnips/hakurei turnips

  • 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.