Turnip Senmai-Zuke (Kyoto-style Pickles). Pickled Turnip (Senmai-zuke) is a Kyoto specialty food. Thinly sliced turnip is marinated in sweet vinegar with konbu and chilli. Crunchy turnip with sweet and sour flavour - it's great with rice and goes well with drinks as nibbles.
I used a thick turnip to make Kyoto-style senmai-zuke.
A slicer will slice the turnips too thinly and eliminate the texture.
Use a knife to slice the turnip slightly thicker than you feel you should.
Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, turnip senmai-zuke (kyoto-style pickles). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Pickled Turnip (Senmai-zuke) is a Kyoto specialty food. Thinly sliced turnip is marinated in sweet vinegar with konbu and chilli. Crunchy turnip with sweet and sour flavour - it's great with rice and goes well with drinks as nibbles.
To begin with this recipe, we must prepare a few components. You can have turnip senmai-zuke (kyoto-style pickles) using 6 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Turnip Senmai-Zuke (Kyoto-style Pickles):
- {Take 350 grams of Turnips.
- {Take 1 tsp of Salt.
- {Make ready 50 ml of ○ Vinegar.
- {Take 3 of to 4 tablespoons ○ Sugar.
- {Take 10 of cm Kombu for dashi stock.
- {Take 1 of Takanotsume (optional).
As a matter of fact, my friend used. Now the seasonings and kelp need to be added to the barrel, and the repacking process of the turnip slices with the new ingredients completed. Pickled Turnip with Yuzu. by justonecookbookrecipes. Tags [Admin] A second kind of popular pickled vegetables is senmai-zuke.
Instructions to make Turnip Senmai-Zuke (Kyoto-style Pickles):
- Thinly slice the turnips with a knife. Sprinkle salt, allow to sit until water is released, then squeeze out excess water (Note: Sandwich tightly between your palms)..
- Put into a resealable bag and layer the turnip slices with kombu. Heat the ○ ingredients, add to the bag, press the air out, then let sit in the refrigerator for a day or more..
Senmai-zuke which are sold in supermarkets are traditional pickles in Kyoto and are produced by marinating paper-thin slices of turnips with pieces of kelp, red peppers and vinegar. The third type of pickles is Suguki-zuke. Add the turnip to the brine and seaweed and stir well to combine. Your Senmai-zuke is now ready to eat. Kept covered, this pickle will last in the refrigerator for at least a month.
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