KABURA-FUROFUKI

Course : Vegetables
Serves: 4
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Ingredients:

6 small Turnips
1 Sheet dry kelp
2 cups Saki
1 cup Mirin
6 ounces Red miso
10 ounces Ground chicken
 

Preparation / Directions:

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.


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