Simple Way to Make Award-winning Turnip Greens in Japanese Broth (kabu-ohitashi)

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Award-winning Turnip Greens in Japanese Broth (kabu-ohitashi). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Turnip Greens in Japanese Broth (kabu-ohitashi), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Turnip Greens in Japanese Broth (kabu-ohitashi) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Turnip Greens in Japanese Broth (kabu-ohitashi) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Turnip Greens in Japanese Broth (kabu-ohitashi) estimated approx 20 mins.

To get started with this recipe, we must first prepare a few components. You can have Turnip Greens in Japanese Broth (kabu-ohitashi) using 6 ingredients and 8 steps. Here is how you can achieve that.

I hate to throw away the greens from the turnips because they taste so good! One of my favorite ways to cook is to make a "Ohitashi" dish which is simply cooking vegetables in a light Japanese broth ("dashi"). The broth is the made flavor, so it's best to make a good tasting homemade broth (not instant!). I'll show you how to make a broth with katsuo-bushi (bonito flakes) here ^^

Ingredients and spices that need to be Prepare to make Turnip Greens in Japanese Broth (kabu-ohitashi):

1. 1 bunch turnip greens in good condition
2. 13-15 g finely shaved katsuo-bushi (bonito flakes for Japanese stock) (or 2 handfuls)
3. 1 Tbsp cooking sake
4. 1/2-1 tsp salt
5. 2 tsp sesame oil
6. 2 pinches fresh yuzu citrus zest/sliced yuzu skin

Steps to make to make Turnip Greens in Japanese Broth (kabu-ohitashi)

1. Trim turnip bulbs from greens. Wash the greens well and prepare a large pot of boiling water with a few pinches of salt.
2. When the water boils, put in the greens with the thicker stalk end first, then submerge the rest of the leaves part into the pot with chopsticks.
3. Cook for 30-60 seconds until the greens are bright green. Remove from boiling water and right away rinse in cold water so it stops cooking.
4. Drain, and gently squeeze out extra water and then cut the leaves into 5 cm pieces. Put aside for now.
5. Now let's make the Japanese dashi! You need about 13-15 grams (2 handfuls) of katsuobushi flakes. Or, if you have your own broth, just use 400 ml of that.
6. Bring 400 ml water to a boil. Add the katsuobushi flakes, turn the heat to low and simmer for 3 minutes. Stop the heat and let it set for 1 minute. Lastly strain out the flakes with a strainer/colander. Now you have dashi!
7. Put the dashi back into a medium pot. Add the salt, soy sauce and sake to the pot and bring to a boil. Turn to low. Add the turnip greens from before and when it boils again, stop the heat.
8. Put the greens into a large dish (or separate into everyone's bowls). Pour over some of the broth, a dash of sesame oil and if you have it, some thin slices of yuzu skin or zest. :D

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So that's going to wrap it up for this exceptional food Simple Way to Prepare Perfect Turnip Greens in Japanese Broth (kabu-ohitashi). Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!