25g of usukuchi soy sauce, (Japanese light soy sauce)
50ml of grapeseed oil
40ml of rice vinegar
1 tbsp of mirin
2 tokyo turnips, small/medium, peeled and cut into wedges
2 chicory, separated into petals
1 garlic clove, grated
5g of bonito flakes
1 pinch of salt
Method
1
Blend together the onion, soy sauce, grapeseed oil, rice vinegar and mirin until smooth
40ml of rice vinegar
1/4 white onion, roughly chopped
25g of usukuchi soy sauce
50ml of grapeseed oil
1 tbsp of mirin
2
In a separate bowl, mix the garlic with 7-8 tablespoons of the blended dressing. Add the turnip wedges, chicory, bonito flakes and a pinch of salt and mix well, then serve
1 pinch of salt
2 tokyo turnips, small/medium, peeled and cut into wedges