This is a variation on the flower-shaped turnips in the previous recipe; here the vegetable is cut into thin strips. The delightfully piquant, crispy pickle that results is one of the five garnishes in Five-Colored sushi. Sweet and Sour Turnip Strips are equally suited to serving as a condiment with roasted or braised entrées such as miso-Marinated Baked Chicken.
In a small glass or enamel-lined saucepan, combine the sweet-and-sour-sauce ingredients and heat them over a low flame, stirring, until the sugar and salt dissolve. Remove from the heat and allow the sauce to cool to room temperature, uncovered.
Peel the turnips and slice them into thin rounds. Stack a few of these at a time and cut them into narrow strips. In a bowl, toss these strips with the salt and let them sit for 5 minutes. With your hands, squeeze the turnip strips, trying to exude as much liquid as possible. The turnip strips should be pliable and limp. Rinse under cold water, then drain well. Fill a glass jar with the turnip strips, then pour the sweet and sour sauce over them.
Allow the turnip strips to marinate for at least 2 hours at room temperature, and up to 2 weeks in the refrigerator. Drain just before serving.
© 1985 Elizabeth Andoh. All rights reserved.