All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kabu to usuage no nimono / Japanese turnip and thin deep-fried tofu in broth

Usuage gives depth to sweet kabu.


4-5 kabu turnip
1 large or 2 small usuage thin deep-fried tofu
200 cc dashi
1 tbsp sake & mirin in combination
1/2 tbsp usukuchi soy sauce
Oil (not in photo)


Prep-boil usuage and remove extra oil. Cut into 2 cm-wide pieces

Cut kabu vertically into two or four. Cut kabu leaves 3-4 cm long.


In a pot, add 1-2 tsp oil, and saute kabu on medium heat.

 When kabu is coated with oil, add kabu leaves, and saute.


When leaves are half-done, add dashi.


When boiling, add sake & mirin.

Add usuage and usukuchi soy sauce.

Cover, and cook on medium low heat for 10 minutes.

Taste, and add salt if necessary.

  • For sake & mirin, 1 part sake and 1 part mirin is a good starting point. Increase the mirin proportion for a sweeter taste.
  • Do not boil down liquid in the last process. It would make the dish too salty.
  • Reduced-sodium version recipe is available here.

(Last updated: March 19, 2016)

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