Beautiful produce, clean flavors, the excitement and energy of trying new and unfamiliar recipes—all of this went into the testing of these great recipes. What follows is a wonderful foray into Jap...
- 1½ cup short-grain white rice
- ¼ teaspoon dashi granules or dried tuna flakes (bonito or katsuobushi)
- 3 tablespoons sake
- 6 ounces kokabu turnip greens
- ½ teaspoon salt
Prepare rice according to your usual method. Before cooking, add the dashi granules or tuna flakes and 1 tablespoon sake.
Blanch the turnip greens. Squeeze them well to remove the excess water, then chop the greens. In a pan, cook the greens with the remaining 2 tablespoons of sake until tender, and then add the salt. Cook until all of the liquid is evaporated. Mix the greens with the rice before serving.