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


Rutabaga no gomazu-ae / rutabaga with sesame vinegar dressing

Quick steam roasting in a frying pan brings out the sweetness of rutabaga. Coarsely ground sesame seeds give light, toasty touch.


1 rutabaga

For gomazu sesame vinegar dressing
2 tsp toasted white sesame seeds
1 tsp soy sauce
1/4 rice vinegar


Slice rutabaga into 5 mm.


Place rutabaga in a single layer in a frying pan, cover, and cook on medium-low to low heat.


Meanwhile, grind sesame seeds halfway, add soy sauce and vinegar, and mix well. (This would taste a little strong by itself.)


Turn rutabaga midway through (color brightens somewhat, bottom is slightly golden), cover, and continue cooking until tender.


When rutabaga is done, add to sesame vinegar dressing while hot.

Gently mix.

The salty soy sauce and vinegar stand out somewhat at first, but they lose their harsh edge and become mild after several minutes or by the time rutabaga cools.

  • Oil is not needed (I use a ceramic-coated frying pan for this; a heavy iron pan should be OK, too).
  • For more sesame aroma, toast sesame seeds (without oil) before grinding.

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