Tokyo Turnip, Chicory and Bonito Salad Recipe
Simple but totally delicious, this salad by Shuko Oda is great shared among two alongside a few other dishes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
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
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