Turnip and Carrot Salad (Kinpira)

By / Photography By D. Lucas Landis | September 15, 2015

Ingredients

  • 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

Instructions

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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Ingredients

  • 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
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