Quick! [Turnip Salad with a Meaty Texture]

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, quick! [turnip salad with a meaty texture]. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Quick! [Turnip Salad with a Meaty Texture] is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Quick! [Turnip Salad with a Meaty Texture] is something that I have loved my whole life.

Great recipe for Quick! [Turnip Salad with a Meaty Texture]. I like this dish because it is like a salad and is seasoned well. I prefer turnips to daikon or cucumber for this dish. It might be good if you eat it with chicken gizzard.

To get started with this recipe, we have to prepare a few ingredients. You can cook quick! [turnip salad with a meaty texture] using 5 ingredients and 15 steps. Here is how you cook that.

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The ingredients needed to make Quick! [Turnip Salad with a Meaty Texture]:
  1. Make ready 1 bunch of 3 Turnips
  2. Take Flavouring ingredients:
  3. Make ready 1 tbsp Salt
  4. Get 2 to 3 tablespoons Yukari (dried and powdered red shiso leaves ) The soft type is better for this recipe
  5. Take 1 drizzle Toasted sesame oil

Raw turnips taste a bit like cabbage mixed with radish; turnip's texture resembles raw beet. Shaving the turnip into very thin rounds with a sharp knife or mandolin slicer helps balance the texture. Bring a large pot of salted water to a boil. Place eggs in a saucepan and cover with cold water.

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Instructions to make Quick! [Turnip Salad with a Meaty Texture]:
  1. This is how to prepare turnips.
  2. Rinse the turnips first. Cut off the roots and bottoms of the turnips. The skin is normally very tender, so you don't need to peel. Quick! [Turnip Salad with a Meaty Texture]1. You can trim off the black bits around the top with your knife.
  3. Turnips don't have a crispy texture like daikon radish or cucumber and they tend to absorb salt quickly.
  4. After the preparation, you want to maintain the turnip's meaty texture, so slice into large chunks. If you slice it thinly, it will be too soft. I like chunky wedges.
  5. Carefully clean the mud or sand caught between the stalks with toothpicks.
  6. Salt the prepared turnips lightly. This is not for pickling, so you just need to salt lightly and don't need to leave it to stand for very long.
  7. The ideal texture is soft outside and still crispy inside. You need to let the turnips stand for about 3 minutes.
  8. Some water will seep out of the turnips. Rinse to remove the salty liquid and salt itself. Pat dry and chill in the fridge.
  9. Season the prepared turnips just before serving. When you add the seasoning, more moisture will come out and they will become very soggy, so season quickly.
  10. This is my yukari packet. I use the "soft type" for this recipe and recommend it if you can find it.
  11. Add plenty of yukari powder to the turnips and mix well.
  12. Drizzle toasted sesame oil.
  13. It's done. After a while, the yukari will colour the turnips very nicely. Be sure to season the turnips just before serving.
  14. Note: The salt content of yukari seasoning differs according to brand, so taste and adjust as needed.

Bring a large pot of salted water to a boil. Place eggs in a saucepan and cover with cold water. The texture of a turnip is quite similar to that of a potato, so you get an almost identical mouthfeel while enjoying your meal. The taste isn't too far off either, but it's practically impossible to tell the difference mixed into this low carb potato salad. Find classic recipes and those with a twist, including chefs salad, taco salad, and Thai-style steak salad.

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