Marinated with turnip and kelp salad
[3] Cutting the kelp into thinners will make it easier to tangle with the beef, so try changing the thinness of the kelp to your liking.
How to make it
1
Cut the turnip in half and cut into half moons so that half of the turnips are divided into six equal parts.
2
Wash the turnip with a bowl and drain thoroughly.
3
To [2], mix finely cut kelp into strips of paper, add salt, vinegar, and lemon juice.
4
Once mixed well, add shredded yuzu skin.
5
Pour white wine and olive oil over top to mix well, then chill in the fridge for 2-3 hours.
6
When plating, pour a little assatsuki over it and finish.
Materials 2 people
-
- turnip
- 4 pieces
-
- radish
- 3 pieces
-
- kelp
- 10g
-
- Yuzu skin
- 7g
-
- Asatsuki
- Appropriate
-
-
Olive Oil
Ardoino Extra Virgin - 10cc
-
Olive Oil
-
- Lemon juice
- 3cc
-
- vinegar
- 1 tablespoon
-
- White wine
- 10cc
-
- salt
- 3g
[PR]
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