- Ingredients (for 4 servings) -
Turnips 4
Kombu dashi 40ml *1)
Soy milk (prepared type) 200ml
(A)
Usukuchi soy sauce
Salt
Granulated sugar
Kombu dashi *1)
Perilla flower heads
*1) Kombu dashi
Place 8g of kombu (Rishiri) in 600ml of water and let sit overnight. Heat and remove kombu just before boiling. Boil and skim off any scum.
- Instructions -
① Roughly chop the turnips with the skin on. Place in an oiled frying pan and sauté without browning.
② Add kombu dashi to ① and simmer.
③ Blend in a blender and add soy milk. Season with A (can be served hot or cold).
④ Pour into a bowl and garnish with perilla flower heads.
