Turnip Senmai-Zuke (Kyoto-style Pickles). Pickled Turnip (Senmai-zuke) is a Kyoto specialty food. Thinly sliced turnip is marinated in sweet vinegar with konbu and chilli. Crunchy turnip with sweet and sour flavour - it's great with rice and goes well with drinks as nibbles.
Create some people, cooking is indeed something which is quite simple. Besides they are indeed hobbies cooking and have will cooking that is very good, they are also creative in mixing each dish so that it becomes food yummy. But there are those who cannot can cook, so they must ask and see recipes that are simple to follow.
A slicer will slice the turnips too thinly and eliminate the texture.
Use a knife to slice the turnip slightly thicker than you feel you should.
As a matter of fact, my friend used.
You can cook Turnip Senmai-Zuke (Kyoto-style Pickles) use 6 ingredients and 2 the steps. Here guides how you make it.
The main ingredient Turnip Senmai-Zuke (Kyoto-style Pickles) as follows:
- You need 350 grams of Turnips.
- Prepare 1 tsp of Salt.
- Prepare 50 ml of ○ Vinegar.
- Prepare 3 of to 4 tablespoons ○ Sugar.
- Provide 10 of cm Kombu for dashi stock.
- You need 1 of Takanotsume (optional).
Turnip Senmai-Zuke (Kyoto-style Pickles) I used a thick turnip to make Kyoto-style senmai-zuke. A slicer will slice the turnips too thinly and eliminate the texture. Use a knife to slice the turnip slightly thicker than you feel you should. As a matter of fact, my friend used this recipe and brought pickles to her boyfriend's mother as.
How to Make Turnip Senmai-Zuke (Kyoto-style Pickles)
- Thinly slice the turnips with a knife. Sprinkle salt, allow to sit until water is released, then squeeze out excess water (Note: Sandwich tightly between your palms)..
- Put into a resealable bag and layer the turnip slices with kombu. Heat the ○ ingredients, add to the bag, press the air out, then let sit in the refrigerator for a day or more..
See more ideas about Pickled turnips, Pickling recipes, Turnip recipes. Senmai Zuke is a Japanese pickle made of a species of turnip called "Shogoin Kabu (聖護院かぶ)", which is a specialty vegetable of Kyoto. The turnip is thinly sliced, placed in a wooden barrel, and then pickled in a vinegar seasoning sweetened with sugar, together with kombu (seaweed kelp) and red chili pepper. Senmai-zuke (Pickled sliced turnip) Delicious, traditional Kyoto pickles made from a special type of local turnip, Shogoin turnips. This pickle is the pride of Kyoto, as it's customarily made from the massive orbs found in the region.