Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, turnip greens in japanese broth (kabu-ohitashi). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Turnip Greens in Japanese Broth (kabu-ohitashi) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Turnip Greens in Japanese Broth (kabu-ohitashi) is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have turnip greens in japanese broth (kabu-ohitashi) using 6 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Turnip Greens in Japanese Broth (kabu-ohitashi):
- Make ready 1 bunch turnip greens in good condition
- Prepare 13-15 g finely shaved katsuo-bushi (bonito flakes for Japanese stock) (or 2 handfuls)
- Make ready 1 Tbsp cooking sake
- Make ready 1/2-1 tsp salt
- Take 2 tsp sesame oil
- Make ready 2 pinches fresh yuzu citrus zest/sliced yuzu skin
Instructions to make Turnip Greens in Japanese Broth (kabu-ohitashi):
- Trim turnip bulbs from greens. Wash the greens well and prepare a large pot of boiling water with a few pinches of salt.
- 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.
- 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.
- Drain, and gently squeeze out extra water and then cut the leaves into 5 cm pieces. Put aside for now.
- 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.
- 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!
- 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.
- 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
So that’s going to wrap this up for this special food turnip greens in japanese broth (kabu-ohitashi) recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
