Kyoto Cooking Circle monthly recipe
Side dishes of turnip and Leaves greens rice
kabumenuWe 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. (→Steamed turnip with ground chicken & egg thicken sauce)
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.



　　direction KABU (Turnip: whole shape)　　　　directionTurnip roots
■ kabu-no-kawa-to-jiku-no-mayonnaise-itame
　(Sauteed turnip greens & stalks with mayonnaise)
Ingredients (4 servings)：
200g turnip peels, 100g turnip stalks, 2slices of bacon, 1Tbsp vegetable oil,
Seasonings: 1/2Tbsp soy-sauce, 2-3Tbsp mayonnaise, a little of pepper.
Directions:
  1. directionCut bacon in pieces width 1cm, fry them in vegetable oil using a frying-pan.






  2. Add turnip peels & stalks to 1), and-fry again. 　　　

  3. directionWhen it becomes tender, add seasonings and mix well and turn off the heat.





  4. 　direction
■ na-meshi (leaves greens rice)
Ingredients (4 servings)：
100g turnip leaves greens, 2Tbsp chirimenjako(dried small fish),
Seasonings: a little of salt, 1Tbsp white sesame-seeds
4 cups of cooked white rice.
Directions:
  1. directionBoil a big amount of water. Take a little bit of the boiled water; put it on the dried small fish (chirimennjako) in a sieve. (Yudooshi)





  2. Boil turnips greens briefly.

  3. directionSoak in cold water and chop them after squeezing out the excess water.




  4. Mix chopped greens, chirimenjako & seasonings with hot rice.

  5. Serve it in each bowl with sparking sesame-seeds.　　　
    direction　　　　　　　　　　direction
■ kabu-no-ha-no-hashiyasume (turnip greens side dish)
Ingredients (4 servings)：
100g turnip greens (leaves), 10g fresh ginger,
Seasonings: 1Tbsp soy-sauce, 1Tbsp mirin (sweet sake)
1Tbsp vegetable oil, a little of sesame seeds
Directions:
  1. Cut in little pieces the turnip greens and cut in very little pieces the ginger.

  2. Fry the ginger. When it starts to smell, add the greens and -fry it again.

  3. Add seasonings and cook until the liquid part is completely evaporated.

  4. Serve it with sparkling sesame-seeds.　　　　　　direction
◆Side dishes on the plate◆
　　　　　　menu


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