Chrysanthemum
How to make it
1
Peel the skin of the turnip thickly.
2
Use a knife to cut vertically and horizontally, making it into a fine grid shape, up to about 1/3 of the turnip.
3
Once cut, divide it into 4 equal parts as shown in the photo.
4
Put the cut turnips in a bowl containing 3% salt water (not included) and 5g of kelp, and soak them until they are soft.
5
When the turnips become soft, remove them, squeeze them in salted water, and soak them in well-mixed pickled soup overnight to complete the meal.
6
When serving, spread the cut section and place it on a bowl, then place it in a slice of the hawk claws on top. Add chrysanthemum leaves if there are any leaves.
material
-
- turnip
- 3 (medium to large)
-
- kelp
- 5g
-
[Pickled soup]
- Bonito dashi
- 200cc
-
- vinegar
- 100cc
-
- sugar
- 2 tbsp
-
- Eagle's Claw
- 1 bottle
-
- For finishing chrysanthemum leaves
- Appropriate amount
