I recently visited a Japanese friend’s place in Tokyo for new year celebrations, and she served this delicious pickled white turnip and yuzu as a side dish with rice, fish, salad, and lots of other Japanese dishes.
When I asked her how to make the pickles, I was surprised how easy it is!
I had ALWAYS thought that Japanese pickles were difficult to make. I always thought there must be many ingredients or at least that it must take DAYS to make.
To my delight, it is not only super easy and has minimal ingredients, but even better is that it can be served and eaten within just 2 hours.
AND in addition to this versatile dish, you don’t need any special tools to make it. You can even make it with just a ziplock bag!
- Japanese white turnips (usually you can buy 3-4 in a bunch, select organic if available)
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp yuzu juice, or lemon
- 3 tbsp rice vinegar
How to make:
- Cut the turnips, stems and leaves into bite size pieces
- Heat in microwave for 30 sec
- Add the sauce – vinegar, sugar, salt, yuzu – and mix in a ziplock bag
- Place in pickles jar (I used my Hario pickles jar) or you can simply keep in the ziplock bag (squeeze out air from the bag) and refrigerate for 2 hours
- Serve with rice, miso soup, and a main dish!