Kabu no kinpira / kinpira saute with Japanese turnip
A simple and spicy saute of mildly sweet, juicy kabu. Saute quickly for a nice crunch, or longer for melt-in-your-mouth tenderness.
<Ingredients>
3 medium or 4 small kabu Japanese turnips
1 red chili pepper (slices)
1 tsp sake + 1 tsp mirin
1 tsp usukuchi soy sauce
2 tsp sesame oil (not in photo)
Salt (optional; not in photo)
<Directions>
1.
Cut off stems of kabu at 1-2 cm, skin, and slice into 1cm-thick rounds.
2.
In a frying pan, heat sesame oil, and saute kabu on medium heat.
When kabu becomes somewhat translucent, add red chili pepper, and continue sauteing.
If a crispy texture is desired, immediately add sake, mirin and usukuchi soy sauce, and saute until liquid is almost gone.
If a softer texture is desired, saute for a few more minutes, then add sake, mirin and usukuchi soy sauce, and reduce the liquid.
Taste, and add salt if necessary.
<Notes>
<Ingredients>
3 medium or 4 small kabu Japanese turnips
1 red chili pepper (slices)
1 tsp sake + 1 tsp mirin
1 tsp usukuchi soy sauce
2 tsp sesame oil (not in photo)
Salt (optional; not in photo)
<Directions>
1.
Cut off stems of kabu at 1-2 cm, skin, and slice into 1cm-thick rounds.
2.
In a frying pan, heat sesame oil, and saute kabu on medium heat.
If a softer texture is desired, saute for a few more minutes, then add sake, mirin and usukuchi soy sauce, and reduce the liquid.
<Notes>
- Dirt tends to stick between kabu stems. After slicing, rinse well and make sure no dirt is hiding in the stems.
- Kabu cooks fast. If uncertain, taste a piece to check softness while sauteing.
- See notes under Gobo, ninjin, renkon no kinpira for tidbits on kinpira.
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