Pickled Sakura and Japanese Turnips
Pickled Sakura and Japanese Turnips

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pickled sakura and japanese turnips. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pickled Sakura and Japanese Turnips Japanese long-rooted pickling turnips are in season around late fall to winter, and where I'm from, they are pickled in every household. It is said that the taste varies according to each household. Great recipe for Pickled Sakura and Japanese Turnips.

Pickled Sakura and Japanese Turnips is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Pickled Sakura and Japanese Turnips is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have pickled sakura and japanese turnips using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Pickled Sakura and Japanese Turnips:
  1. Prepare 5 Japanese long-rooted pickling turnip
  2. Take 1 tsp Salt
  3. Prepare 1 tbsp Salt (for the leaves)
  4. Make ready 1 liter Boiling water
  5. Take Sauce for macerating
  6. Get 1 tbsp Vinegar
  7. Prepare 1 tbsp Sugar
  8. Make ready 1 tsp Salt
  9. Take 3 grams Dashi stock granules

Combine the water, sugar or mirin, vinegar and salt and bring to a boil. Add a few slices of ginger to them. Pack with the turnips just out of the boiling water. Pickled Turnip (Senmai-zuke) is a Kyoto specialty food.

Instructions to make Pickled Sakura and Japanese Turnips:
  1. These long-rooted Japanese turnips have a pretty red and white contrast. Wash both the roots and leaves clean.
  2. Cut the roots into 4-cm long, 2-mm thick strips, slice into sticks, place into a bowl, then coat in 1 teaspoon salt, and let sit for 30 minutes.
  3. Add boiling water to the roots in the bowl, quickly drain in a sieve, place into a cold water bath, then drain the water.
  4. Finely mince the leaves (use only the inner leaves that are in good condition). Work in 1 tablespoon salt until the leaves produce a black liquid.
  5. Place the leaves into a sieve, place into a hot water bath, and rinse until it stops coloring the water. Tightly wring out, and drain the water.
  6. Lightly wring out the softened roots.
  7. Immediately place the roots and leaves into a pickling container, add the pickling liquid, and mix. Place a light weight on top. It is ready to eat it from the next day or so.

Thinly sliced turnip is marinated in sweet vinegar with konbu and chilli. Crunchy turnip with sweet and sour flavour - it's great with rice and goes well with drinks as nibbles. A staple in the Middle East, pickled turnips are the perfect addition to many dishes or wonderful on their own. What to buy: Kombu is a broad, thick form of seaweed that is an essential ingredient in dashi, a Japanese broth. It can be found in Asian markets and online.

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