Recipe: Delicious Turnip Greens in Japanese Broth (kabu-ohitashi)

Turnip Greens in Japanese Broth (kabu-ohitashi).

Turnip Greens in Japanese Broth (kabu-ohitashi) You can cook Turnip Greens in Japanese Broth (kabu-ohitashi) using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Turnip Greens in Japanese Broth (kabu-ohitashi)

  1. It’s 1 bunch of turnip greens in good condition.
  2. You need 13-15 g of finely shaved katsuo-bushi (bonito flakes for Japanese stock) (or 2 handfuls).
  3. Prepare 1 Tbsp of cooking sake.
  4. You need 1/2-1 tsp of salt.
  5. Prepare 2 tsp of sesame oil.
  6. You need 2 pinches of fresh yuzu citrus zest/sliced yuzu skin.

Turnip Greens in Japanese Broth (kabu-ohitashi) instructions

  1. Trim turnip bulbs from greens. Wash the greens well and prepare a large pot of boiling water with a few pinches of salt..
  2. When the water boils, put in the greens with the thicker stalk end first, then submerge the rest of the leaves part into the pot with chopsticks..
  3. Cook for 30-60 seconds until the greens are bright green. Remove from boiling water and right away rinse in cold water so it stops cooking..
  4. Drain, and gently squeeze out extra water and then cut the leaves into 5 cm pieces. Put aside for now..
  5. Now let's make the Japanese dashi! You need about 13-15 grams (2 handfuls) of katsuobushi flakes. Or, if you have your own broth, just use 400 ml of that..
  6. Bring 400 ml water to a boil. Add the katsuobushi flakes, turn the heat to low and simmer for 3 minutes. Stop the heat and let it set for 1 minute. Lastly strain out the flakes with a strainer/colander. Now you have dashi!.
  7. Put the dashi back into a medium pot. Add the salt, soy sauce and sake to the pot and bring to a boil. Turn to low. Add the turnip greens from before and when it boils again, stop the heat..
  8. Put the greens into a large dish (or separate into everyone's bowls). Pour over some of the broth, a dash of sesame oil and if you have it, some thin slices of yuzu skin or zest. :D.

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