Shredded turnip skin and pickled natto kelp
Do you always throw away turnip skins? Turnip skins are edible.
The skin is rich in nutrients, and with a little touch, it becomes a very delicious dish.
However, since the skin has unique scrunches and bitter ingredients, it is best to sprinkle salt to remove moisture and scrub thoroughly.
Adding yuzu will improve the colour and transform it into a refreshing taste.
The skin is rich in nutrients, and with a little touch, it becomes a very delicious dish.
However, since the skin has unique scrunches and bitter ingredients, it is best to sprinkle salt to remove moisture and scrub thoroughly.
Adding yuzu will improve the colour and transform it into a refreshing taste.
How to make it
1
Layer and shred the thickly peeled turnip skin.
2
Rub about 30g of salt into the cut turnip and leave for about 10 minutes to remove moisture from the skin.
3
Once the skin comes out, rinse thoroughly with running water.
4
Once drained, transfer to a bowl, add natto kelp and mix roughly, add mirin, vinegar and sugar, and mix further.
5
Finally, add the yuzu skin, mix lightly and place in a bowl to complete the dish.
material
-
- Turnip skin
- 300g
-
- salt
- About 30g
-
- Natto konbu
- 10g
-
- Mirin
- 1 tablespoon
-
- vinegar
- 1/2 tsp
-
- sugar
- 1/2 tbsp
-
- Yuzu skin
- 10g
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