Japanese turnips with soboro ankake sauce かぶのそぼろあんかけ|Nicole's Kitchen

ground meat

🥗Healthier: ground turkey

💰Cheaper: tofu

Ground turkey is leaner, while tofu is a budget-friendly protein.

mirin

🥗Healthier: rice vinegar

💰Cheaper: white vinegar

Rice vinegar provides acidity while being lighter in calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

Choose turnips of the same size for even boiling.

Cut off the green leaves from the turnips.

Use a toothpick to pry away dirt from the turnips.

Cut the bottom of the turnips so they can sit straight in the pot.

Peel the skin from the bottom to the top of the turnips.

Add about 1 liter of dashi to a pot.

Add the larger turnips to the pot and let them simmer for about 10 minutes.

Add the smaller turnips to the pot after the larger ones have simmered for a while.

Add 2 tablespoons of sugar and a tiny pinch of salt to the turnips while they simmer until soft.

In a separate pot, add 2 tablespoons of water (instead of sake) for the ankake sauce.

Add around 400 grams of ground chicken to the pot and break it apart with chopsticks or a spatula.

Add 1.5 tablespoons of soy sauce and 1 tablespoon of sugar to the chicken.

Cook the chicken until it is completely cooked through.

Pour the cooked ground chicken over the soft turnips in the pot.

Simmer the turnips and chicken together for a little longer.

To make the slurry, mix 2 tablespoons of potato starch with 4 tablespoons of water.

Add the cornstarch mixture to the pot to thicken the sauce, adjusting the thickness as needed.

Reduce the heat and check the texture of the sauce until it reaches the desired thickness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens