Tokyo turnip, chicory and bonito salad

by Shuko Oda
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2
10 minutes

Ingredients

  • 1/4 white onion, roughly chopped
  • 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
  • 2 chicory, separated into petals
  • 1 garlic clove, grated
  • 5g of bonito flakes