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...
- 1 tablespoon vegetable oil
- 4 ounces kokabu turnip skin, julienned
- 4 ounces carrots, julienned
- ¼ cup dash (reconstituted with water if using dashi granules)
- ½ tablespoon sugar
- ½ tablespoon mirin
- 2 teaspoons soy sauce
- ½ tablespoon sake
Heat the vegetable oil over medium heat. Fry the turnip skin and the carrot. Add the dashi and cover the pan. Simmer until the vegetables are tender (about 1 minute). Add the sugar and mirin and blend well with the vegetables. Add the soy sauce and sake; cook until all of the liquid is evaporated.
Serve hot or at room temperature.
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