Fresh turnips and ginger salad

The color of white turnips and pink ginger are so pretty to look at and the salad tastes fresh and delicious!

Turnip & ginger Sunomono Salad   4-6 serving

  • 3-4 fresh white turnips (about 1 lb)
  • 1/2 tsp salt
  • 2-3tbsp of chopped sushi ginger
  • 5 tbsp rice vinegar
  • 3 tbsp sugar

 

  1. Cut the turnips into half length wise or quarter and slice thinly (about 2mm).
  2. Put the turnips slices into a bowl, add salt and coat evenly. Let stand about 20 minutes.
  3. Meanwhile mix the vinegar and sugar together in a bowl. Mix well. Squeeze and discard excess liquid from the mixture of turnips before adding it to the vinegar mixture.
  4. Add the sushi ginger to turnip and serve immediately.

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Spinach Goma-ame

This is a classic Japanese side dish. For variety, try green beans or other vegetable in place of spinach.

Ingredients:

  • One bunch of spinach washed
  • a pinch of salt
  • 3 tablespoons ground toasted sesame seeds
  • 1 ½ tablespoons low sodium soy sauce
  • ¾ – 1 tablespoon sugar
  • 1/2 tablespoon dashi stock

Method:

  1. In a large pot, bring enough water to a boil to cover the spinach.
  2.  Add a pinch of salt to the boiling water and add the spinach. Boil for only 3-4 minutes until still crunchy. Remove the spinach, chill them into very cold water, drain and set aside.
  3. In a small bowl, put sesame seeds, soy sauce, sugar and dashi stock and mix well.
  4. Cut the spinach about 1 inche long and mix with the sesame mixture just before serving.
  5. Serve immediately.

Tips:

If you don’t have dashi stock on hand, you can eliminate it or simply just use a little water instead.

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Use ground walnuts instead of sesame seeds.