Rice with Turnip Greens (Nameshi)

By / Photography By D. Lucas Landis | September 15, 2014


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.

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  • 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
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