These absolutely delicious-looking Hakurei turnips at the local grocery inspired me to do a simple dish with Japanese flavors. A soy glaze (a high-quality store-bought brand works) instead of soy sauce gave it beautiful depth and added the salty, sweet and sour components while dark sesame oil brought a delectable smokiness.
1 bunch baby turnips and greens
1 tbsp. dark sesame oil
2 tbsp. soy glaze
Optional: La-Yu chili oil (easily available in Asian grocery stores or online). https://www.amazon.com/Layu-Chili-Oil-1-11/dp/B0002YGS96
– Heat a heavy pan and add oil. Keep heat medium-low as dark sesame oil is not suitable for high temperatures.
– Add the sliced turnip and the chopped greens. Saute and cover to steam for about 10 minutes.
– Uncover, add the soy glaze, stir and cover to cook till the turnips are soft but not falling apart (about 15 minutes).
– Take off heat and serve hot. Drizzle with the chili oil for an added kick.