Turnip and Carrot Salad (Kinpira)
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.
