Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Achara Zuke (turnips In Vinegar Dressing) Submitted by: Administrator
Source: Source Description:
Ethnicity: Japanese Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
4 Ounce(s) White turnips
1 Teaspoon(s) Salt
1 Dried red pepper
1 1" square kombu, washed
1/4 Cup(s) Rice vinegar -=OR=- 1/4 c
White vinegar
4 Teaspoon(s) Sugar
Soy sauce
Directions:
Starting a day ahead, peel the turnips &, one at a time, slice them in
the following fashion: Make thin slices down to within 1/8" of the
base, move the turnip a half turn clockwise & make similar slices
intersecting the first ones. Now cut each turnip into quarters. In a
mixing bowl, stir the salt into 1/4 c cold water. Add the turnips.
Soak in the refrigerator for 24 hours. The following day, cover the
dried red pepper with cold water & soak at room temperature for about
1 hour, or until soft. Cut off the top of the pepper, remove &
discard the seeds, slice the pepper crosswise into very thin rings.
Wrap the piece of kombu in a damp towel and let it rest for about an
hour, or until it is soft and pliable. Cut into strips 1" by 1/8"
wide. Drain the turnips & squeeze them firmly until dry. Combine the
vinegar, 1/2 c cold water, sugar & a sprinkle of soy sauce in a 1 1/2
to 2 qt jar & stir thoroughly. Add the turnips, pepper rings and
kombu, & stir again. Cover tightly with a jar cover or plastic wrap, &
refrigerate for at least 12 hours before serving. Will keep for 3 or
4 days. "Foods of the World" Recipes: The Cooking of Japan. Time/Life
Books. Posted by Earl Cravens File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 290.7mg
Potassium: <1mg
Carbohydrates: 2.1g
Fiber: 0g
Sugar: 2.1g
Protein: 0g


Scale this recipe to Servings [?]