Tokyo Turnip, Chicory and Bonito Salad Recipe - Great British Chefs

Ingredients

• 1/4 white onion, roughly chopped
• 25g of usukuchi soy sauce, (Japanese light soy sauce)
• 50ml of grapeseed oil
• 40ml of rice vinegar
• 1 tbsp of mirin
• 2 tokyo turnips, small/medium, peeled and cut into wedges
• 2 chicory, separated into petals
• 1 garlic clove, grated
• 5g of bonito flakes
• 1 pinch of salt