I’d been eying up Hakurei turnips for few weeks at our local farmer’s market. Attracted by their stark, white colour, bright green tops, and Japanese name, I started to do a bit of research. Sweeter in flavour then radish, Haukerei turnips have a crunchy texture, but turn juicy when cooked. Unlike other turnips, they can be eaten raw. However, I like them best lightly sauteed with a miso glaze. Using root to leaf, Miso Glazed Hakurei Turnip Bowls make a perfect light, summer dinner.
Hakurei turnips go by a variety of names, including Japanese turnip and salad turnip. You should be able to find them at your local market. Locally focussed grocery stores should have them too. The turnips only need to be lightly sauteed to bring out their sweet and juicy flavour. However, they’re crisp and crunchy with a mild radish flavour when left raw.
Make sure to separate greens from any root vegetable as soon as you bring them home. I chop off the greens and soak them in cool water for about 15 minutes (it immediately revives them if they’re looking sad). After soaking, drain the greens and store in a paper towel-lined container for use throughout the week. I can’t believe I used to get rid of beet, radish, and turnip greens just because they looked a bit wilty…oh, the shame. Storing greens separately from their root makes a huge difference, as well as rehydrating them in cool water. It’s been revolutionary for me!
Hakurei turnip greens have a bitter flavour, kind of like a cross between chard and bok choy. They’re perfect in this miso-soup inspired bowl.
The miso-soup inspiration comes from the Japanese name. With tofu, seaweed, green onion, and miso, these bowls are my take on miso soup. There are 3 main components:
- Brown rice, seaweed, and green onion pilaf
- Baked tofu
- Hakurei turnips + greens with umami, miso sauce
While baking the tofu, I put whole, small yams in the oven. Baked yams are optional, but make the bowl more substantial – especially for people used to eating a lot of meat, like my brother.
Baking tofu adds a crunchy exterior, making it more appealing to those otherwise put off by it’s soft texture. I coated it with a bit of the miso sauce and chilli flakes too. Everyone enjoyed it!
Hope you enjoy my Miso Glazed Hakurei Turnip Bowls! If you can’t find Hakurei turnips try substituting radishes and their greens.
Miso Glazed Hakurei Turnip Bowls with Baked Tofu
A miso soup inspired bowl, complete with tofu, seaweed, green onion, and miso sauce. Hakurei turnips are used from root to leaf.
- 1 clove garlic
- 3 tbsp miso paste
- 3 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp vegetable oil
- 1/2 tsp sesame oil
- 1 tbsp soy sauce
- 1 cup short grain brown rice
- 1 350g package extra firm tofu
- 3-4 green onions, thinly sliced
- 2 sheets Nori, broken into small pieces
- 1 bunch Hakurei turnips, including leaves
- 2 tbsp cooking oil
- toasted sesame seeds for garnish
Cook rice with 2 cups water, a drizzle of oil, and pinch of salt. When tender, remove from heat and fluff the rice. Incorporate a bit of the green onion and most of the Nori pieces. Cover until ready to serve.
Blend together all miso sauce ingredients until silky smooth.
While rice is cooking, preheat oven to 375°F. Slice tofu into chunky strips. Coat with 3-4 tbsp of miso sauce and an extra 1/2 tsp of dried chilli flakes, if desired. Lay tofu slices on a parchment-lined baking sheet. Bake for 30-35 minutes, until browned, flipping halfway.
Coarsely slice the turnip greens. Quarter turnips. Heat wok or frying pan over med-high heat. Add cooking oil to pan and toss turnips until tender-crisp and starting to brown. Add the remaining miso sauce and turnip leaves. Stir until leaves are wilted.
Serve the rice, tofu, and miso-glazed tofu, allowing everyone to create their own bowls. Garnish with more green onion, Nori pieces, and sesame seeds.
For an even more substantial meal, bake whole yams/sweet potatoes while the tofu is in the oven. They should be soft, and easily peirced with a knife when ready.