Making a pickled turnip flower

Name: Making a pickled turnip flower
Cuisine: Japanese
Ingredients: Repeat with the remaining turnips, then place them in a large bowl. Sprinkle with 5 ml/1 tsp salt and rub in lightly. Cover with a small plate, place a weight on top and leave for 30 minutes.; Mix 250 ml/8 fl oz/1 cup rice vinegar and 150g/5 oz/¾ cup sugar in a deep bowl and stir until the sugar has dissolved. Drain the turnips and pour the vinegar mixture over them. Leave to marinate and soften overnight.

Preparation info

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Serve these attractive flowers as an hors d’oeuvre or as an easy garnish for sushi.

Method

Trim and peel five small turnips and place, one at a time, between a pair of hashi (chopsticks) on a cutting board. Insert a very sharp blade down into the turnip, across the hashi, and make parallel cuts until the blade touches the hashi.
Turn the turnip 90 degrees, and cut across the first series of cuts.