Step-by-Step Guide to Prepare Ultimate Japanese-Style Turnip Carpaccio

Japanese-Style Turnip Carpaccio. Kostenlose Lieferung möglich Great recipe for Japanese-Style Turnip Carpaccio. I came up with this recipe when I had leftover turnips and wanted to make a side dish with it. It's easier if you slice your turnip with a mandoline (but be careful not to slice your fingers).

Step-by-Step Guide to Prepare Ultimate Japanese-Style Turnip Carpaccio Peel the cabbage turnip and (if possible) cut into thin slices with a slicing machine. Spread on a plate, overlay with Speck Alto Adige PGI slices and parmesan cheese and then season with salt, pepper, and olive oil. Garnish the cabbage-turnip carpaccio with balsamic vinegar if so.

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, japanese-style turnip carpaccio. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Japanese-Style Turnip Carpaccio is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Japanese-Style Turnip Carpaccio is something that I’ve loved my entire life.

Kostenlose Lieferung möglich Great recipe for Japanese-Style Turnip Carpaccio. I came up with this recipe when I had leftover turnips and wanted to make a side dish with it. It's easier if you slice your turnip with a mandoline (but be careful not to slice your fingers).

To get started with this recipe, we must first prepare a few ingredients. You can have japanese-style turnip carpaccio using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Japanese-Style Turnip Carpaccio:

  1. Get 1 of Turnip.
  2. Make ready 1 of Turnip greens.
  3. Get 1 dash of Salt.
  4. Get 1 pinch of Bonito flakes.
  5. Make ready 1 tbsp of ★Ponzu.
  6. Take 1 dash of ★Grated garlic.
  7. Prepare 1 tsp of ★Vegetable oil.

Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces. Heat oil in a cast iron, carbon steel, or stainless steel. But I was afraid the turnip roots would get lost in the soup, so I kept it noodle-y. I'm including the recipe below in narrative form, as I wouldn't want to give you a set-in-stone recipe without testing again with more uniform turnips and more exact proportions.

Instructions to make Japanese-Style Turnip Carpaccio:

  1. Thinly slice the turnip with a mandoline. Chop turnip greens into small pieces, and sprinkle salt. Once they wilt and soften, squeeze out the excess water..
  2. Lay the turnip on a plate, and scatter the turnip greens on top. Mix the ★ ingredients well and drizzle on top..
  3. Sprinkle bonito flakes on at the end, and it's done..

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. Place the soy and ponzu in a small sauce pan. Heat to just below a simmer.

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