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Paper-thin Pickled Turnip

Apr. 22, Fri. 2016

Authentic Japanese Cooking

Paper-thin Pickled Turnip

Senmai kabura

  • Vegetables



5 turnips
kombu, soaked in water to rehydrate
1 dried chili pepper, seeded and sliced
Turnip greens


  1. 1. Sprinkle a small amount of salt into a metal tray.
  2. 2. Peel the turnips and slice thinly with a mandolin slicer, then spread out on top of the salt in the metal tray. Sprinkle a little more salt on top of the turnip slices and let rest for 10 minutes.
  3. 3. Cut the turnip greens into small pieces, then sprinkle with salt and squeeze in.
  4. 4. Place a sheet of rehydrated kombu kelp in the bottom of a bowl and pour a small amount of vinegar on top. Spread the salted turnip slices on top of it, then place the dried chili pepper on top of the turnip slices. Sprinkle a little more vinegar on top, then cover with another sheet of rehydrated kombu kelp. Place another bowl on top, wrap with cellophane wrap, then place in the refrigerator for one hour. Remove from the refrigerator and serve.