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.
Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!
- Yield
- 4 servings
Ingredients
- 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)
Preparation
- 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.
Source: Read Full Article
