This recipe may look familiar, because I’ve made it before. This time, however, I used turnips instead of radishes. This would have been very pretty with tiny baby turnips, but unfortunately I’d purchased some rather large turnips. The plan was to make “Senmaizuke” in which the turnips are sliced into paper thin circles and layered with kombu. The picture in my book shows them cut into pretty white and dark green layered squares. I usually type my recipe, then use that to prepare the food; this time I read the procedure for the first time as I began cooking. Those tsukemono must be pressed for 2 to 3 hours. That would have us eating dinner very late. I think I managed well enough to make this much faster pickle!
I cut a large turnip in half across the equator, then sliced each half into triangular wedges. Then I slit each pie-shaped piece from the tip almost to the crust that I could fill with the garlic/miso paste.
- 1 medium turnip
- 2 Tablespoons miso
- 1/2 teaspoon finely grated garlic
Peel and cut the turnip as described above.
Mix the miso and grated garlic.
Stuff the mixture into the slits.
Let stand for 30 minutes.
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