Japanese Turnips With Miso Recipes

HAKUREI TURNIPS: EASY JAPANESE TURNIP RECIPE

Hakurei Turnips: Easy Japanese Turnip Recipe image

Learn how to cook Hakurei turnips perfectly, in just 20 minutes! This Japanese turnip recipe works in the oven or air fryer, and has the BEST miso maple sauce.

Provided by Maya Krampf

Time 20m

Number Of Ingredients 10

Ingredients

5 cups Japanese turnips ((halved for small ones, quartered for large ones))
3 tbsp Olive oil
1/2 tsp Sea salt
1/4 tsp Black pepper
1 tbsp Miso paste
2 tbsp Rice vinegar
1 tbsp Maple syrup
2 tbsp Lime juice
1 tsp Sesame seeds
1/4 cup Olive oil

Steps:

Preheat the air fryer to 350 degrees F (176 degrees C), or preheat the oven to 400 degrees F (204 degrees C).
Toss the Hakurei turnips with olive oil, salt, and pepper.
To cook Japanese turnips in the air fryer: Place the halved or quartered turnips in a single layer in the air fryer basket. (You may have to cook them in batches depending on the size of your air fryer.) Cook for 10 minutes, tossing halfway.To cook Japanese turnips in the oven: Arrange the halved or quartered turnips in a single layer on a sheet pan. Roast in the oven for about 15 minutes, tossing halfway.
Meanwhile, prepare the dressing. In a small bowl, whisk together all the dressing ingredients, until combined.
Serve Hakurei turnips with the miso dressing.

Nutrition Facts : Calories 136 kcal, Carbohydrate 6.2 g, Protein 1.1 g, Fat 12.3 g, SaturatedFat 1.7 g, Sodium 225 mg, Fiber 1.6 g, Sugar 3.3 g, ServingSize 1 serving

JAPANESE TURNIPS WITH MISO

Japanese Turnips with Miso image

Provided by Maggie Ruggiero

Categories Appetizer Side Quick & Easy Turnip Boil Butter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine)

Steps:

Stir together miso and 2 tablespoon butter.
Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

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Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Scrub and trim the turnips, then dice into cubes. Transfer the turnips to the baking sheet, and toss with olive oil. Spread them out in a single layer, and roast for 20 to 25 minutes until tender and lightly browned. You may want to flip them halfway through cooking.
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