Ingredients
| 200g turnip (or raw beetroot) | |
| 4g dried kombu, cut into small rectangles | |
| ¼ citrus fruit (bergamot, yuzu, lemon, etc.) | |
| 2 teaspoons juice from the selected citrus fruit | |
| ½ teaspoon raw sugar | |
| 1 teaspoon salt |
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Instructions
| 1. | Peel the turnip and cut it as thinly as possible using a mandolin. |
| 2. | Mix all the ingredients in an airtight container and marinate for at least 1 hour in the refrigerator before eating. |
Recipes and images extracted
from Japanese Home
Cooking by Maori Murota.
Photography by Akiko Ida.
RRP $55. Out now.