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Japanese · Side
Kikka Kabu Chrysanthemum Turnips
Small turnips cross-cut into fine petals, wilted in kelp brine and steeped a day in sweet vinegar with a thread of red chile, so they open into crisp, tangy chrysanthemums beside grilled food.
- YieldServes 4 as a garnish or small appetizer
- Hands-on35 min
- Total1 d 1 h
- Difficulty
Ingredients
- 6small or medium turnips
brine
- 1 Lwater
- 1 tspsalt
- 1 piecekombu, 5 cm square, wiped
sweet vinegar (amazu)
- 200 mlrice vinegar
- 50 mlwater
- 60 gsugar
- ½ tspsalt
- ½ tspdried red chile (or chile powder), seeded and finely chopped
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