Japanese cuisine · Salads & Mezze

Kabu no Sokuseki Zuke

Paper-thin turnips marinate with salt, kombu and yuzu peel for just 20 minutes and already taste ready-pickled.

Ingredients · for 4 servings

• 600 g white turnips
• 1 piece kombu (10 cm)
• 1 yuzu (or 1 organic lemon as a substitute)
• 2 tsp salt
• 1 tsp sugar
• 1 tbsp rice vinegar
• 1 dried red chili

Instructions

1. Peel the turnips, setting the tender leaves aside, and slice the bulbs on a mandoline into 2 mm thin slices.
2. Wipe the kombu with a damp cloth and cut into very fine strips with scissors; seed the chili and cut into thin rings.
3. Thinly peel the yuzu zest and cut into hair-thin strips, catching the juice from the fruit.
4. Combine turnip slices, kombu strips, chili and yuzu zest in a freezer bag with salt, sugar, rice vinegar and 1 tbsp yuzu juice, and press out the air.
5. Gently knead the sealed bag for 2 min. and then let it sit weighted down with a plate for 20 min. until the slices turn translucent and release liquid.
6. Lightly squeeze out the turnips, mix with the finely sliced leaves and serve chilled in small bowls alongside rice.