Quick and Easy Recipe: Yummy Pickled Sakura and Japanese Turnips

Pickled Sakura and Japanese Turnips. I love these Pickled Turnip with Yuzu! What a mouth-watering and refreshing recipe. My kids and I always enjoy the Asazuke served at Japanese restaurant.

I'm going to hunt down some kabu and freeze dried yuzu! Great recipe for Pickled Sakura and Japanese Turnips. Japanese long-rooted pickling turnips are in season around late fall to winter, and where I'm from, they are pickled in every household. This Yummy Pickled Sakura and Japanese Turnips using 9 simple ingredients and 7 simple steps. Follow these simple steps to achieve that.

Ingredients of Pickled Sakura and Japanese Turnips

  1. You need 5 of Japanese long-rooted pickling turnip.
  2. Prepare 1 tsp of Salt.
  3. It’s 1 tbsp of Salt (for the leaves).
  4. It’s 1 liter of Boiling water.
  5. Prepare of Sauce for macerating.
  6. You need 1 tbsp of Vinegar.
  7. Prepare 1 tbsp of Sugar.
  8. Prepare 1 tsp of Salt.
  9. You need 3 grams of Dashi stock granules.

It is said that the taste varies according to each household. Before I got married, my health-minded. Pickled Sakura and Japanese Turnips Japanese long-rooted pickling turnips are in season around late fall to winter, and where I'm from, they are pickled in every household. It is said that the taste varies according to each household.

Pickled Sakura and Japanese Turnips step by step

  1. These long-rooted Japanese turnips have a pretty red and white contrast. Wash both the roots and leaves clean..
  2. Cut the roots into 4-cm long, 2-mm thick strips, slice into sticks, place into a bowl, then coat in 1 teaspoon salt, and let sit for 30 minutes..
  3. Add boiling water to the roots in the bowl, quickly drain in a sieve, place into a cold water bath, then drain the water..
  4. Finely mince the leaves (use only the inner leaves that are in good condition). Work in 1 tablespoon salt until the leaves produce a black liquid..
  5. Place the leaves into a sieve, place into a hot water bath, and rinse until it stops coloring the water. Tightly wring out, and drain the water..
  6. Lightly wring out the softened roots..
  7. Immediately place the roots and leaves into a pickling container, add the pickling liquid, and mix. Place a light weight on top. It is ready to eat it from the next day or so..

Add a few slices of ginger to them. Pack with the turnips just out of the boiling water. The turnips should have a little crunch left in them after they are opened. What to buy: Kombu is a broad, thick form of seaweed that is an essential ingredient in dashi, a Japanese broth. It can be found in Asian markets and online.