Shredded turnip skin and pickled natto kelp
Do you always throw away turnip peels? Turnip peels are edible!
They're packed with nutrients and, with a little preparation, can become a delicious dish.
However, because the peels have a unique odor and bitterness, sprinkle them with salt to draw out the moisture and then scrub them thoroughly.
Adding yuzu citrus will improve the color and give it a refreshing taste.
They're packed with nutrients and, with a little preparation, can become a delicious dish.
However, because the peels have a unique odor and bitterness, sprinkle them with salt to draw out the moisture and then scrub them thoroughly.
Adding yuzu citrus will improve the color and give it 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
[PR]
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