Marinated Turnip and Octopus Salad
Photographed by Takeshi Noguchi
Calorie count is per serving
Ingredients (Serves 2)
- 160 g Shogoin turnipsNote
Or use regular turnips. Shogoin Turnip is certified by Kyoto prefecture as one of the "traditional vegetables of Kio". It grows as big as 15 to 20cm in diameter. Known for its fine textured fiber, juiciness and moisture content.
- 2 to 3 Shogoin turnip leaves
- 120 g parboiled octopus tentacles
- 1 tbsp rice vinegar
- 1 tbsp extra virgin olive oil
- A pinch of Shichimi chili pepperNote
Mixed chili pepper. The spiciness and fragrance of the chili base is balanced with seven different ingredients: powdered sanshyo pepper, hemp seed, sesame, shiso seed, poppy seed and green laver.
- A pinch of Salt
Peel the Shogoin turnips. When peeling, try to peel off a relatively thick layer of the skin. Cut the turnips into 3 to 4 cm wide, 1 cm thick icho-giri pieces. Chop the turnip leaves into 3 to 4 cm pieces. Cut the octopus into bite-sized pieces.
Place the turnip in a frying pan, add some water and cook over high heat. Sprinkle some salt to taste, cover the pan, and steam-cook for about a min.
Adding a small amount of water and salt lets you effectively bring out the moisture of the turnips.
Remove the lid before the turnip becomes soft to cook off the water. Add the turnip leaves and mix.
Once the turnip leaves have been cooked and its color became brighter, pour in the rice vinegar. Shake the frying pan to let the moisture evaporate.
Transfer the contents to a bowl with its bottom cooled with ice water. Add the octopus and olive oil, and stir the contents while rotating the bowl. Serve onto a plate and sprinkle the shichimi chili pepper on top.