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


Kabu no kinpira / kinpira saute with Japanese turnip

A simple and spicy saute of mildly sweet, juicy kabu. Saute quickly for a nice crunch, or longer for melt-in-your-mouth tenderness.


3 medium or 4 small kabu Japanese turnips
1 red chili pepper (slices)
1 tsp sake + 1 tsp mirin
1 tsp usukuchi soy sauce
2 tsp sesame oil (not in photo)
Salt (optional; not in photo)


Cut off stems of kabu at 1-2 cm, skin, and slice into 1cm-thick rounds.


In a frying pan, heat sesame oil, and saute kabu on medium heat.

When kabu becomes somewhat translucent, add red chili pepper, and continue sauteing.

If a crispy texture is desired, immediately add sake, mirin and usukuchi soy sauce, and saute until liquid is almost gone.

If a softer texture is desired, saute for a few more minutes, then add sake, mirin and usukuchi soy sauce, and reduce the liquid.

Taste, and add salt if necessary.

  • Dirt tends to stick between kabu stems. After slicing, rinse well and make sure no dirt is hiding in the stems.
  • Kabu cooks fast. If uncertain, taste a piece to check softness while sauteing. 
  • See notes under Gobo, ninjin, renkon no kinpira for tidbits on kinpira.

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