|Kyoto Cooking Circle monthly recipe
(Steamed turnip with ground chicken & egg thicken sauce)
|We introduce the healthy and simple cooking. : we hope you like it. First,
we make some dishes using a typical winter vegetable, the ‘Turnip’, and a thicken sauce (Ankake). This sauce is made of Katakuriko-starch
and it is useful for keeping heat, so it makes our bodies &minds warm.
Kabu (Turnip) is a nutrient and useful vegetable, and it’s possible to use all of it, for example the leaves contains Vitamin A etc.. So, let’s try some cooking of KCC original recipes using whole turnips with its greens and stalks.
|Ingredients (4 servings)：|
|8 small turnips (or1/2 Shogoin-turnip), 50g the part of turnip greens'
3-1/2cups of Dashi-stock
A) seasonings : 1-1/2Tbsp light soy-sauce, 1Tbsp mirin(sweet-sake), 1/2 tsp salt,
100g ground chicken, 2 beaten eggs,
B) sauce : 2Tbsp Katakuriko-starch+ 3Tbsp water.
C) topping : grated ginger, or Yuzu(Japanese lime)
KABU (Turnip: whole shape) Turnip roots
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