White turnip with Minced meat sauce | Ep.141
Recipes in this Video
This dish is a comforting staple in Japanese home cooking, often enjoyed during colder months. The combination of tender white turnips and savory minced meat creates a satisfying meal that highlights the umami flavors of Japanese cuisine. While traditionally made with pork or beef, variations can include chicken or turkey for a lighter option. Today, it remains a beloved dish in many households, showcasing the versatility of turnips in Japanese cooking.
Ingredients
- ●white turnip
- ●minced meat
- ●onion
- ●garlic
- ●ginger
- ●soy sauce
- ●sugar
- ●mirin
- ●sesame oil
- ●green onions
- ●black pepper
- ●salt
- ●water
- ●cornstarch
- ●vegetable oil
Instructions
- 1Peel and cut the white turnip into bite-sized pieces.
- 2Heat vegetable oil in a pan over medium heat.
- 3Add minced meat and cook until browned, about 5-7 minutes.
- 4Stir in chopped onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.
- 5Add the white turnip to the pan and stir well to combine.
- 6Pour in water and bring to a simmer.
- 7Add soy sauce, sugar, and mirin; stir to mix well.
- 8Cover and cook for 15-20 minutes until the turnip is tender.
- 9Mix cornstarch with a little water to create a slurry.
- 10Add the slurry to the pan and stir until sauce thickens, about 2-3 minutes.
- 11Season with black pepper and salt to taste.
- 12Garnish with chopped green onions before serving.
Ingredient Alternatives
minced meat
Healthier: ground turkey
Cheaper: ground chicken
Ground turkey is lower in fat while ground chicken is often less expensive.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free while liquid aminos can be cheaper and similar in flavor.
mirin
Healthier: rice vinegar + sugar
Cheaper: white wine + sugar
Rice vinegar and sugar can mimic the sweetness of mirin.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier while canola oil is a more budget-friendly option.
Techniques
Equipment
Also Known As
Miso soup is a traditional Japanese dish often served as a staple in Japanese households. It is commonly consumed at breakfast, but can also be enjoyed at any meal. The soup's base, miso, is a fermented soybean paste that provides a rich umami flavor. Variations exist depending on regional ingredients and personal preferences, making it a versatile dish in Japanese cuisine.
Ingredients
- ●miso paste
- ●dashi stock
- ●tofu
- ●seaweed
- ●green onions
Instructions
- 1Prepare dashi stock by boiling water and adding dashi granules or kombu.
- 2In a separate bowl, dissolve miso paste in a small amount of warm dashi.
- 3Add the dissolved miso to the pot of dashi stock, stirring gently.
- 4Cut tofu into small cubes and add to the soup.
- 5Add seaweed and simmer for a few minutes until softened.
- 6Garnish with chopped green onions before serving.
Ingredient Alternatives
miso paste
Healthier: white miso
Cheaper: soybean paste
White miso is lower in sodium, while soybean paste can be more budget-friendly.
tofu
Healthier: silken tofu
Cheaper: firm tofu
Silken tofu is lower in calories, while firm tofu is often less expensive.
Techniques
Equipment
Also Known As
Japanese rice, known as shari, is a staple in Japanese cuisine, often served with sushi or as a side dish. It is characterized by its sticky texture and slightly sweet flavor, achieved through the use of short-grain rice and a vinegar mixture. This rice has cultural significance, symbolizing purity and simplicity in Japanese dining. Today, it is enjoyed globally, especially in sushi restaurants.
Ingredients
- ●short-grain rice
- ●water
- ●rice vinegar
- ●sugar
- ●salt
Instructions
- 1Rinse the rice under cold water until the water runs clear.
- 2Soak the rice in water for 30 minutes to 1 hour.
- 3Drain the soaked rice and transfer it to a rice cooker or pot.
- 4Add fresh water to the rice, following the 1:1 ratio of rice to water.
- 5Cook the rice according to the rice cooker's instructions or bring to a boil, then cover and simmer on low heat for 18-20 minutes.
- 6Remove the pot from heat and let it sit covered for 10 minutes to steam.
- 7In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- 8Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture.
- 9Allow the rice to cool to room temperature before serving.
Ingredient Alternatives
rice vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar has a milder flavor.
sugar
Healthier: honey
Cheaper: corn syrup
Honey adds sweetness with a different flavor profile.
Techniques
Equipment
Also Known As
Ingredients
- ●4 large eggs
- ●1/4 cup dashi stock
- ●1/2 tsp salt
- ●1 tbsp sugar
- ●1 tbsp soy sauce
- ●1/4 cup finely chopped salted kelp (kombu)
- ●1 tbsp vegetable oil
Instructions
- 1In a bowl, whisk together the eggs, dashi stock, salt, sugar, and soy sauce until well combined.
- 2Heat a non-stick skillet over medium heat and add the vegetable oil, swirling to coat the pan.
- 3Pour a small amount of the egg mixture into the skillet, just enough to cover the bottom.
- 4Cook until the edges start to set, then gently lift the edges with a spatula and tilt the pan to let the uncooked egg flow to the edges.
- 5Once the top is slightly set but still a bit runny, sprinkle a portion of the chopped salted kelp over the surface.
- 6Using the spatula, carefully roll the omelette towards the edge of the pan, forming a log shape.
- 7Push the rolled omelette to one side of the skillet and add more oil if necessary, then pour in more egg mixture to cover the bottom again.
- 8Repeat the cooking and rolling process until all the egg mixture is used up, finishing with the last roll on the opposite side of the pan.
- 9Remove the omelette from the skillet and let it cool slightly before slicing into pieces.
- 10Serve warm or at room temperature, garnished with additional salted kelp if desired.
Equipment
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