Name: 3 Spring Turnip Recipes (Whole Salad, Pan-Seared Sesame Miso, and Karaage)
Cuisine: 和食
Ingredients: [Whole Turnip Salad]; Turnip: 1; Salt: 1/2 tsp; Sugar: 1/2 tsp; Apple cider vinegar (rice vinegar can be substituted): 1 tbsp; Grated garlic: 1/2 tsp; Soy sauce: 1 tsp; Black pepper: a pinch; Rice bran oil: 1 tbsp; [Pan-Seared Turnip with Sesame Miso]; Turnip: 1; Rice bran oil: 1 tbsp; Salt: 1/3 tsp; Mirin: 1 tbsp; Miso: 2 tsp; Grated garlic: 1/2 tsp; Sugar: 1 tsp; Doubanjiang (chili bean paste): 1/3 tsp; Ground sesame seeds: 2 tbsp; Toasted sesame seeds: to taste; [Turnip Karaage]; Turnip: 1; Grated garlic: 1/3 tsp; Grated ginger: 1/3 tsp; Chicken bouillon powder: 1 tsp; Soy sauce: 1 tbsp; Potato starch: 2–3 tbsp; Olive oil: 1 tsp; Salt and pepper: a pinch; Lemon: 1/4

About "3 Spring Turnip Recipes (Whole Salad, Pan-Seared Sesame Miso, and Karaage)"

A collection of 3 recipes using spring turnips, which are in season during spring. Characterized by being juicier and having softer fibers than winter turnips, these recipes bring out their unique seasonal flavor. Enjoy a crunchy texture with the whole salad, savory richness with the pan-seared sesame miso turnip, and a crispy outside/fluffy inside with the karaage. These are zero-waste recipes that use up the entire turnip, including the stems!

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Video Timestamps

Tips for Making "3 Spring Turnip Recipes (Whole Salad, Pan-Seared Sesame Miso, and Karaage)"

Prep
- Carefully wash away any dirt at the base of the stems using your fingers. Don't waste the stems, as they are highly nutritious just like the leaves.
Salting Tip
- Sprinkling with salt and sugar and letting it sit for 5 minutes to draw out moisture prevents the final seasoning from becoming diluted and helps it coat evenly.
Cooking Method
- Searing turnips increases their nutritional value and brings out their sweetness through a nice char. Searing is highly recommended over boiling.
Heat Control
- After searing, steam-cook under foil over low heat for 3 minutes. For the karaage, since they are pre-cooked in the microwave, simply shallow-fry until the coating is golden brown.

Ingredients for "3 Spring Turnip Recipes (Whole Salad, Pan-Seared Sesame Miso, and Karaage)"

30 items

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[WholeTurnip Salad]
Turnip:1
Salt:1/2 tsp
Sugar:1/2 tsp
Applecider vinegar (rice vinegar can be substituted): 1 tbsp
Gratedgarlic: 1/2 tsp
Soysauce: 1 tsp
Blackpepper: a pinch
Ricebran oil: 1 tbsp
[Pan-SearedTurnip with Sesame Miso]
Turnip:1
Ricebran oil: 1 tbsp
Salt:1/3 tsp
Mirin:1 tbsp
Miso:2 tsp
Gratedgarlic: 1/2 tsp
Sugar:1 tsp
Doubanjiang(chili bean paste): 1/3 tsp
Groundsesame seeds: 2 tbsp
Toastedsesame seeds: to taste
[TurnipKaraage]
Turnip:1
Gratedgarlic: 1/3 tsp
Gratedginger: 1/3 tsp
Chickenbouillon powder: 1 tsp
Soysauce: 1 tbsp
Potatostarch: 2–3 tbsp
Oliveoil: 1 tsp
Saltand pepper: a pinch
Lemon:1/4

How to Make "3 Spring Turnip Recipes (Whole Salad, Pan-Seared Sesame Miso, and Karaage)"

1
[Whole Turnip Salad]
2
Cut, Wash, and Salt-Massage the Turnip
Cut the leaves off 1 turnip, cut the bulb in half, and slice vertically into thin pieces. Cut the stems into 3 cm lengths. Fill a bowl with water and carefully wash away any dirt, especially at the base of the stems, using your fingers. Drain well, add 1/2 tsp salt and 1/2 tsp sugar, massage gently, and let sit for 5 minutes to draw out moisture.
Dirt easily accumulates at the base of the stems, so wash carefully with your fingertips.Letting it sit for 5 minutes to draw out moisture prevents the flavor from becoming diluted.
3
Make the Dressing and Toss
After 5 minutes, squeeze the turnip and stems firmly to remove excess water, then transfer to another bowl. Add 1 tbsp apple cider vinegar (or rice vinegar), 1/2 tsp grated garlic, 1 tsp soy sauce, a pinch of black pepper, and 1 tbsp rice bran oil, then toss well. Adjust with salt if needed.
Squeeze firmly; if too much moisture remains, it will dilute the seasoning.Taste and adjust freely with salt.
4
[Pan-Seared Turnip with Sesame Miso]
5
Prep and Sear the Turnip and Stems
Cut 1 turnip, leaving the stems slightly long. Cut the bulb in half vertically, then slice into 8 wedges. Cut the stems into 3 equal pieces, wash, and pat dry with a paper towel. Heat 1 tbsp rice bran oil in a pan, sauté the stems first, and remove them. Add a little more oil if needed, arrange the turnip wedges, and sear both sides until golden brown.
Searing increases the nutritional value and brings out the sweetness.The stems contain enzymes that aid digestion, so eating them is highly recommended.
6
Steam-Cook
Sprinkle a pinch of salt over the seared turnips, cover loosely with aluminum foil, and steam-cook over low heat for 3 minutes. Remove once they are tender enough for a bamboo skewer to slide through easily.
Aim for 3 minutes over low heat.
7
Make the Special Sauce and Toss
Place 1 tbsp mirin in a microwave-safe container and heat at 500W for 30 seconds to cook off the alcohol. In a bowl, combine 2 tsp miso, 1/2 tsp grated garlic, 1 tsp sugar, 1/3 tsp doubanjiang, and 2 tbsp ground sesame seeds. Add the warm mirin and mix until smooth. While still hot, add the seared turnips and stems to the bowl, toss gently, plate, and sprinkle with toasted sesame seeds.
Microwave the mirin to cook off the alcohol.Tossing them with the sauce while still hot is key.
8
[Turnip Karaage]
9
Prep and Marinate the Turnip
Cut 1 turnip into wedges, cut the stems, and wash. Place the turnips and stems on a microwave-safe plate, cover loosely with plastic wrap, and microwave at 500W for 2 minutes. Remove the stems and set aside. Transfer the warm turnips to a bowl, add 1/3 tsp grated garlic, 1/3 tsp grated ginger, 1 tsp chicken bouillon powder, and 1 tbsp soy sauce, toss lightly, press plastic wrap directly onto the surface, and let sit for 5 minutes to marinate.
Pre-cooking in the microwave eliminates any worry about cooking them all the way through later.Let sit for 5 minutes to allow the flavors to penetrate.
10
Make the Stem Marinade
Cut the set-aside stems into bite-sized lengths, then toss with 1 tsp olive oil, a pinch of salt and pepper, and the juice of 1/4 lemon. This will serve as a side dish for the karaage.
The refreshing marinated stems pair perfectly with the karaage.
11
Coat with Potato Starch and Shallow-Fry
After 5 minutes, lightly drain any excess liquid from the marinated turnips. Coat them thoroughly with 2–3 tbsp potato starch. Pour enough oil into a pan to submerge the turnips halfway, heat it, and shallow-fry the coated turnips. Fry until the outer coating is crispy and golden brown.
Since they are already pre-cooked, you only need to fry them until the coating turns golden brown.This results in a crispy exterior and a fluffy, tender interior.
12
Plate and Serve
Spread the marinated stems across a plate, generously pile the freshly fried turnip karaage on top, and serve with a lemon wedge on the side.
The combination of juicy karaage and tangy marinated stems is absolutely irresistible.

Food Science

Why This Dish Tastes So Good

In turnip salad, dehydration with salt (moisture control) removes excess water, improving the texture and flavor absorption. Additionally, combining the acidity of vinegar or lemon, the amino acids (umami components) in soy sauce, miso, and chicken bouillon, and the sweetness of sugar balances the five basic tastes, enhancing the natural sweetness of the turnips. The Maillard reaction from searing the turnips also adds a savory aroma, elevating the overall deliciousness.

Moisture controlBalance of basic tastesUmami componentsTemperature & heating reactions

Detailed Commentary on "3 Spring Turnip Recipes (Whole Salad, Pan-Seared Sesame Miso, and Karaage)"

* Content organized by topics from the video.

The Appeal of Spring Turnips & 3 Recipes

While turnips are strongly associated with winter, spring turnips harvested during this season are also incredibly delicious. Today, we will introduce three recipes to make the most of these seasonal spring turnips. First is a 'Whole Turnip Salad' to enjoy their fresh juiciness. Second is 'Pan-Seared Turnip with Sesame Miso' for an irresistible savory richness. Third is 'Juicy Turnip Karaage,' which is crispy on the outside and fluffy on the inside. Spring turnips have softer fibers and contain much more moisture than winter ones. Let's fully enjoy this unique seasonal flavor! Be sure to check out the cooking process filled with humor and culinary passion from our host, Masaya Oki.

Prep & Washing Tips for the Whole Salad

First, let's make our first dish, the 'Whole Turnip Salad.' Cut the leaves off 1 turnip, cut the bulb in half, and slice it vertically into thin pieces. Don't let the stems go to waste—cut them into 3 cm lengths and use them too. The key here is washing. Fill a bowl with water and wash them thoroughly; dirt easily gets trapped at the base of the stems, so use your fingertips to clean them carefully. Once washed, drain well. Next, add 1/2 tsp of salt and 1/2 tsp of sugar to the turnips and stems in the bowl. Massage gently and let sit for about 5 minutes to draw out the moisture. This step of drawing out the water is crucial to prevent the flavors from becoming diluted when we add the seasonings later.

Finishing the Salad with Mild Acidity

After letting it sit for about 5 minutes to draw out the moisture, squeeze it firmly with your hands and transfer to another bowl. If you don't squeeze it enough, the seasoning will get diluted, so make sure to squeeze out as much water as possible. For the dressing, we use 1 tbsp of apple cider vinegar for its mild acidity. If you don't have any, rice vinegar works as a substitute. Add 1/2 tsp of grated garlic, 1 tsp of soy sauce, a pinch of black pepper, and 1 tbsp of rice bran oil to bring it all together. Simply toss well, and your 'Whole Turnip Salad'—stems and all—is ready! If you taste it and feel it needs more salt, you can easily adjust it with a pinch of salt. Its crunchy texture and refreshing flavor make it the perfect palate cleanser.

Searing Turnips for Sesame Miso Toss

Next up is our second dish, 'Pan-Seared Turnip with Sesame Miso.' Cut 1 turnip, leaving the stems slightly long. Cut the bulb in half vertically, then slice into 8 wedges. Cut the stems into 3 equal pieces, wash them thoroughly, and pat dry with a paper towel. Heat 1 tbsp of rice bran oil in a pan and sauté the stems first. Turnip stems contain enzymes that aid digestion, so we highly recommend eating them. Once the stems are sautéed, remove them from the pan, add a little more oil, and arrange the turnip wedges to sear. Searing turnips is said to boost their nutritional value compared to boiling, and getting a nice char beautifully enhances their natural sweetness. Once both sides are beautifully seared, sprinkle with a pinch of salt, cover loosely with aluminum foil, and steam-cook over low heat for 3 minutes.

Tossing with Rich Sesame Miso Sauce

While the turnips are steam-cooking, let's make the sauce. First, place 1 tbsp of mirin in a microwave-safe container and heat at 500W for 30 seconds to cook off the alcohol. In a bowl, combine 2 tsp of miso, 1/2 tsp of grated garlic, 1 tsp of sugar, 1/3 tsp of spicy doubanjiang, and 2 tbsp of ground sesame seeds, then add the warm mirin and mix until smooth. Once the turnips in the pan are tender enough for a bamboo skewer to slide through easily, remove them. While they are still hot, add them to the bowl with the stems and the special sauce. Toss gently to coat everything evenly, plate, and sprinkle with toasted sesame seeds to finish. This exquisite side dish perfectly combines the sweetness and savoriness of the turnips with the rich miso sauce.

Karaage Prep & Tangy Stem Marinade

Our third dish is 'Juicy Turnip Karaage,' perfect as a snack or a bento side dish. Cut 1 turnip into wedges, cut the stems, and wash them. Place the turnips and stems on a microwave-safe plate, cover loosely with plastic wrap, and microwave at 500W for 2 minutes to pre-cook them. After heating, remove the stems and set them aside. Transfer the warm turnips to a bowl, add 1/3 tsp of grated garlic, 1/3 tsp of grated ginger, 1 tsp of chicken bouillon powder, and 1 tbsp of soy sauce. Toss lightly, press plastic wrap directly onto the surface, and let sit for 5 minutes to marinate. Meanwhile, cut the set-aside stems into bite-sized pieces, toss with 1 tsp of olive oil, a pinch of salt and pepper, and the juice of 1/4 lemon to make a refreshing stem marinade that pairs beautifully with the karaage.

Frying the Turnip Karaage to Perfection

After 5 minutes of marinating, lightly drain any excess liquid from the turnips, then coat them thoroughly with 2–3 tbsp of potato starch. Pour enough oil into a pan to submerge the turnips halfway, heat it up, and shallow-fry the coated turnips. Since they are already pre-cooked in the microwave, you don't have to worry about cooking them through; simply fry until the outer coating is crispy and golden brown. This creates a wonderfully crispy exterior and an incredibly fluffy, juicy interior. Spread the marinated stems across a plate, generously pile the freshly fried karaage on top, and serve with a lemon wedge. The combination of juicy karaage and tangy marinated stems is so delicious you won't be able to stop eating!

About 夕方食堂

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