How to Make Japanese Thousand Slices Turnips - Senmaizuke Cooking Asian Recipe Cuisine

Japan Senmaizuke (Thousand Slices Turnips)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 1 1/2 Cups

1/4 oz. dried kombu

12-14 ounces turnip, peeled if the skin is tough

2 tsp kosher salt

2 tbsp sugar

3 tbsp unseasoned rice vinegar

1 tbsp mirin

1 tbsp lemon juice

Directions:

Cover kombu in water by 2 inches, and let soak for 1 hour.

Using a mandolin, slice the turnip very very thinly - no more than 1/8 of an inch. Toss the turnip with half of the salt in a wide shallow dish or pie plat, smooth the slices flat and sprinkle the remaining salt evenly over the top. Cover with a lid (or a plate) and a 14-ounce weight and let sit for 2 hours.

Meanwhile in a  medium mixing bowl, stir together the sugar vinegar, miring and lemon juice to make brine. Once the kombu is tender enough to handle, drain and pat dry. Chop into 2-inch long slivers and add to the brine. Let sit while waiting for the turnip to macerate.

Once the turnip is sweating liquid on its service, remove the weight and lid. Pick up handfuls of the turnip slices and squeeze them very firmly until nothing more drips when it is squeezed. Discard the liquid. Add the turnip to the brine and seaweed and stir well to combine. Cover and weigh down and let sit for 2 hours.

This is now ready but can be kept in an airtight contender for at least a month.



Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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