Kabura Furofuki

Serves:

Ingredients:

6 sm Turnips
1 Sheet dry kelp
2 c Saki
1 c Mirin
6 oz Red miso
10 oz Ground chicken

Method:

1.
Peel the turnips; boil with the kelp until done, about 10 minutes.
2.
For the sauce, bring the saki to a boil with the Mirin.
Light it and stir until the flame extinguishes.
3.
Add the red miso and bring to a boil again.
Add the ground chicken and cook for 15 minutes.
4.
Pour the sauce over the turnips.
This recipe is considered a very sophistic vegetable dish in Japan.
Although the sauce can be served over other vegetables, daikon for example, turnips are preferred because of their flavor and their small, round size.