britannia.org Recipe Bin: Japanese - Entrees: Vegetable

The Recipe Bin: Japanese - Entrees: Vegetable

Achara Zuke



4 oz White Turnips 1 tsp Salt 1 Dried Red Pepper	1 inch Square Kombu (Washed) 4 tsp Sugar ¼ cup Rice Vinegar OR White Vinegar Soy Sauce



Starting a day ahead, peel the turnips &, one at a time, slice them in the following fashion: Make thin slices down to within ¹⁄₈" of the base, move the turnip a half turn clockwise & make similar slices intersecting the first ones.
Now cut each turnip into quarters.

In a mixing bowl, stir the salt into ¼ cup cold water.
Add the turnips.
Soak in the refrigerator for 24 hours.

The following day, cover the dried red pepper with cold water & soak at room temperature for about 1 hour, or until soft.
Cut off the top of the pepper, remove & discard the seeds, slice the pepper crosswise into very thin rings.

Wrap the piece of kombu in a damp towel and let it rest for about an hour, or until it is soft and pliable.
Cut into strips 1" by ¹⁄₈" wide.

Drain the turnips & squeeze them firmly until dry.
Combine the vinegar, ½ cup cold water, sugar & a sprinkle of soy sauce in a 1½ to 2 qt jar & stir thoroughly.
Add the turnips, pepper rings and kombu, & stir again.
Cover tightly with a jar cover or plastic wrap, & refrigerate for at least 12 hours before serving.
Will keep for 3 or 4 days.


Makes approximately 8 servings. unknown calories per serving.

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Database Last Updated: March 11 2024.
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