Turnip Greens in Japanese Broth (kabu-ohitashi)
Turnip Greens in Japanese Broth (kabu-ohitashi)

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, turnip greens in japanese broth (kabu-ohitashi). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Turnip Greens in Japanese Broth (kabu-ohitashi) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Turnip Greens in Japanese Broth (kabu-ohitashi) is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook turnip greens in japanese broth (kabu-ohitashi) using 6 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Turnip Greens in Japanese Broth (kabu-ohitashi):
  1. Take 1 bunch turnip greens in good condition
  2. Take 13-15 g finely shaved katsuo-bushi (bonito flakes for Japanese stock) (or 2 handfuls)
  3. Get 1 Tbsp cooking sake
  4. Take 1/2-1 tsp salt
  5. Get 2 tsp sesame oil
  6. Make ready 2 pinches fresh yuzu citrus zest/sliced yuzu skin
Instructions 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

So that’s going to wrap this up with this special food turnip greens in japanese broth (kabu-ohitashi) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!