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


Kabu to tomato no nikomi / Japanese turnips in tomato sauce

Kabu's soft sweetness blends well with tomato sauce. This tender dish with basic ingredients goes very well with freshly baked bread.


5 kabu Japanese turnips
150-180 cc canned tomatoes (or 3 ripe medium tomatoes)
1/4 large (1/2 medium/small) onion
1 garlic clove
1 bay leaf
Several stems of thyme
Parsley leaves (for garnish)
2 tbsp olive oil (not in photo)
1/2 tsp salt + pinch salt (for prep-boiling kabu; not in photo)
Black pepper, to taste (not in photo)


Peel kabu skin, and divide each kabu into four, leaving 1-2cm of stems attached.
Finely chop onion, garlic and parsley.


Prep-boil kabu.
Bring water to boil, add pinch salt, and cook kabu for 3-4 minutes.

Drain, and set aside.


Meanwhile, heat olive oil in a pot, and saute garlic until fragrant on low heat.
Add onion, raise heat to medium, and saute until somewhat translucent.  

Add tomatoes, bay leaf and thyme, stir, and simmer for 5 minutes.

Add kabu, reduce heat to medium low, and continue simmering for another 5 minutes.


Add salt and pepper.

Add some parsley.


Serve in a bowl, and garnish with the remaining parsley.

  • After dividing kabu, rinse stem ends well. Dirt tends to stick between stems. Soak in water or clean with a skewer, as necessary.
  • Keeping kabu stems is mainly for color, and is optional. Cut them off if the green of the parsley garnish is enough or cleaning stems is bothersome.
  • If using fresh tomatoes, peel skin and dice them, or cut in half and grate (the flesh side only; do not grate skin).
  • Canned tomatoes vary in their sourness and saltiness. If unsure, use less (150cc max.).

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