Preparation:
1. Peel the turnips; boil with the kelp until done, about 10 minutes. 2.
For the sauce, bring the saki to a boil with the Mirin. Light it and stir until the flame extinguishes. 3. Add the red miso and bring to a boil again. Add the ground chicken and cook for 15 minutes. 4. Pour the sauce over the turnips. This recipe is considered a very sophistic vegetable dish in Japan. Although the sauce can be served over other vegetables, daikon for example, turnips are preferred because of their flavor and their small, round size. |
