Photo by Alex Lau
These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more. Make extra, and then try the dressing tossed with cold noodles or spooned over fish.
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- 4 servings
- 2 cups bonito flakes
- ½ cup sugar
- ½ cup usukuchi (light) soy sauce
- ¼ cup mirin (sweet Japanese rice wine)
- 1 Tbsp. ichimi togarashi
- Zest and juice of 4 Meyer lemons or regular lemons (about ½ cup juice)
- 2 bunches hakurei turnips with tops
- 2 Tbsp. vegetable oil
- Kosher salt
- Toasted sesame seeds (for serving)
- Preheat oven to 425°F. Grind bonito flakes in a spice mill or blender until finely ground (you should have about 2 Tbsp.). Bring ground bonito, sugar, soy sauce, mirin, and togarashi to a boil in a medium saucepan. Reduce heat to medium and simmer, stirring often, until reduced by a third, 12–15 minutes. Pour dressing into a small bowl; cover and chill until cold, at least 30 minutes and up to 3 days. Stir in lemon zest and juice.
- Meanwhile, separate tops from turnips. Trim stems from leaves; discard. Coarsely chop leaves. Cut turnips into 1" wedges. Toss turnips and leaves with oil on a rimmed baking sheet; season lightly with salt (the dressing is salty). Roast, tossing halfway through, until leaves are wilted and turnips have taken on a touch of color, 12–15 minutes.
- Transfer turnips and leaves to a platter; spoon some of the dressing over (you’ll have extra). Sprinkle with sesame seeds.
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