Recipe of Award-winning Turnip Greens in Japanese Broth (kabu-ohitashi)

by Ruiyibio

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Before you jump to Turnip Greens in Japanese Broth (kabu-ohitashi) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. Those days are over, and it seems we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living much more environmentally friendly we won’t be able to fix the problems of the environment. These types of changes need to start taking place, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going more green.

Even though it may not taste as good, baking food in the microwave as an alternative to in the oven will save you a packet of money. As soon as you find out it will take 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. Compared with your stove, you can make boiled water and also steamed vegetables faster, and use considerably less energy, by using countertop appliances. You would be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned way, but you would be wrong. Especially if you ensure that the dishwasher is full prior to starting a cycle. By cool drying or perhaps air drying the dishes besides heat drying them, you can add to the amount of money you save.

From the above it really should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty uncomplicated to live green, after all. A lot of it truly is merely using common sense.

We hope you got insight from reading it, now let’s go back to turnip greens in japanese broth (kabu-ohitashi) recipe. To make turnip greens in japanese broth (kabu-ohitashi) you only need 6 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Turnip Greens in Japanese Broth (kabu-ohitashi):

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

Steps 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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