Turnips with Spicy Meyer Lemon Dressing
A Japanese-inspired dish featuring roasted hakurei turnips and their greens, dressed with a complex umami-rich sauce made from bonito flakes, soy sauce, and bright Meyer lemon. The dish is finished with a sprinkle of toasted sesame seeds for extra crunch and nutty flavor.
Ingredients
- •2 cups bonito flakes
- •½ cup sugar
- •½ cup usukuchi (light) soy sauce
- •¼ cup mirin (sweet Japanese rice wine)
- •1 Tbsp ichimi togarashi
- •4 whole Meyer lemons
- •2 bunches hakurei turnips with tops
- •2 Tbsp vegetable oil
- •to taste Kosher salt
- •to taste Toasted sesame seeds
Cooking Instructions
- 1.
Preheat oven to 425°F. Grind bonito flakes in a spice mill or blender until finely ground (you should have about 2 Tbsp.). Bring ground bonito, sugar, soy sauce, mirin, and togarashi to a boil in a medium saucepan. Reduce heat to medium and simmer, stirring often, until reduced by a third, 12-15 minutes. Pour dressing into a small bowl; cover and chill until cold, at least 30 minutes and up to 3 days. Stir in lemon zest and juice.
45 min
- 2.
Meanwhile, separate tops from turnips. Trim stems from leaves; discard. Coarsely chop leaves. Cut turnips into 1" wedges. Toss turnips and leaves with oil on a rimmed baking sheet; season lightly with salt (the dressing is salty). Roast, tossing halfway through, until leaves are wilted and turnips have taken on a touch of color, 12-15 minutes.
15 min
- 3.
Transfer turnips and leaves to a platter; spoon some of the dressing over (you'll have extra). Sprinkle with sesame seeds.
5 min
