Turnip soup
[7] Once you add the green onions, don't oversimmer. It leaves the crispy texture of the green onions.
Put plenty of water and two slices of salt in a pot, light it, and when it boils, quickly blanch the turnip.
Put drained [1] in another pot, add enough water to make the turnips go to soak, kelp and green onions (the blue part), and slowly simmer over medium heat.
Put the bay leaves in [2] and remove the kelp before the lye comes out.
Simmer for about 30 minutes and then when the bamboo skewers start passing through the turnip, transfer it to a bowl and let the turnip soak in the flavor for about 20 minutes.
Remove the green onions (the blue part) and bay leaves from the bowl and place the turnip on a plate.
Dissolve the crab into the soup from which you removed the turnip, mix with water-soluble potato starch, and set it on fire. (Medium heat)
Add ginger squeeze juice, sashimi, and thinly sliced long green onions (white parts) to [6] and quickly simmer, turn off the heat, pour it on top of the turnip.
-
- turnip
- 8
-
- Crab
- 80g
-
- kelp
- 15g
-
- White part of long green onions
- 1/2
-
- Green onion part
- 1 bottle
-
- Laurier
- 1 piece
-
- potato starch
- 3g
-
- salt
- Two-skin
-
- Ginger squeeze juice
- A little
-
- Asatsuki
- Appropriate amount
