Chrysanthemum
It can be eaten after half a day of marinating, but it tastes even better if you leave it overnight so the flavors can soak in
How to make it
1
Peel the turnip skin thickly
2
Using a knife, cut lengthwise and crosswise into about 1/3 of the turnip, creating a fine grid pattern
3
Once you've finished cutting, cut it into 4 equal parts as shown in the picture
4
Place the sliced turnip in a bowl containing 3% salt water (not included in the recipe) and 5g of kelp, and leave to soak until softened
5
Once the turnips have softened, remove them from the oven, squeeze out the salt water, and leave them to soak overnight in the well-mixed marinade
6
To serve, spread the cut pieces out on a plate, top with sliced chili peppers, and garnish with chrysanthemum leaves, if available
material
-
- turnip
- 3 pieces (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
[PR]
Seasonal Recommendations
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