Text 35033, 56 rader
Skriven 2016-01-12 04:06:00 av DAVE DRUM (1:123/140)
Ärende: Five 1281
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quick Turnip Pickles (Kabu No Sokuseki-Zuke)
 Categories: Five, Oriental, Pickles, Citrus, Vegetables
      Yield: 1 Recipe
 
     12 md Turnips
      5 tb (heaped) salt
      4    (10-cm) piece giant kelp
           - (konbu)
      1    (2 1/2-cm) square yuzu
           - citron or lemon rind
 
  An example of "instant" salt pickling. It takes only an
  hour for these pickles to ripen, and they will keep,
  covered, in the refrigerator for the better part of a
  week. Also appropriate for cucumber sliced in thin wafers.
  Peel and seed large cucumbers.
  
  To prepare: Cut off greens from turnips and reserve. Wash
  turnips, peel, then cut into very fine julienne strips.
  Wash greens, dry, then chop finely.
  
  Put turnip strips with finely chopped greens into a bowl
  and sprinkle with salt. Table salt is fine. Knead with
  your hands and mix thoroughly to draw water out of
  vegetable. In less than a minute, a fair amount of liquid
  will be produced. Discard this liquid.
  
  Add the konbu and a 1-inch (2 1/2-cm) square of yuzu
  citron or lemon rind. Let stand, lidded and with a light
  weight, for 1 hour at room temperature.
  
  To serve: Pick out a portion from the bowl with chopsticks
  or fork and shake off liquid. Arrange in a mound on
  individual pickle dish. You may season with a few drops of
  soy sauce, if desired.
  
  From "Japanese Cooking; A Simple Art" by Shizuo Tsuji,
  with an introduction by M.F.K. Fischer. Kodansha
  International Ltd., Tokyo, New York and San Francisco,
  1980.
  
  NOTE: The "lidded and with a light weight" refers to
  making them in a Japanese pickle tub. A plate with a small
  rock in a nonreactive pan will do.
  
  Posted by Stephen Ceideberg; May 6 1992.
  
  Uncle Dirty Dave's Archives
 
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... "Meat isn't murder, it's delicious." -- John Lydon
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