Delicious turnips are in season. Along with yuzu citrus, we will be making savory Asazuke, a type of Japanese pickle using a minimum amount of salt. The savory umami of kombu and bonito flakes makes this dish very delicious. The yuzu and red chili pepper give the dish a little bit of kick.
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Turnip Asazuke Recipe (Easy Low-Sodium Japanese Pickles with Sovory Umami Flavor)
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 10 minutes |
| Seasoning with salt is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
200 g Turnip with Leaves 3 g Salt 1 sheet Dashi Kombu Seaweed 3x3cm/1.2x1.2 inch Dried Red Chili Pepper sliced into rings 1 tsp Yuzu Juice or lemon juice Yuzu Zest or lemon zest Katsuobushi (Bonito Flakes) Toasted White Sesame Seeds 2-3 drips Soy Sauce
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, dip the kombu seaweed into water, making it easier to cut later.
- Cut the stems and leaves of the turnip into 5cm (2") pieces.
- Place them into a plastic bag and add the salt.
- Toss to coat in the bag. The leaves and stems take longer to absorb the salt so rub them beforehand.
- Remove the tip of the turnip.
- Cut the turnip into 3mm (0.1") quarter moons.
- Place the slices into the bag.
- Add the dried red chili pepper.
- Shred the kombu with kitchen shears.
- Then, toss to coat and rub the ingredients with the salt evenly.
- Seal the bag and place a weight on top.
- Let it sit for more than 30 minutes.
- Now, place the mixture into the bowl.
- Thoroughly squeeze out the liquid and place the ingredients into another bowl.
- Collect the firm stems and place them onto a cutting board.
- Finely chop the stems and add the pieces to the bowl again.
- Add the yuzu or lemon juice, the shredded zest and bonito flakes.
- Add a dash of soy sauce.
- Toss to coat evenly.
- Place the turnip asazuke onto a plate. Finally, squeeze the toasted sesame seeds to increase the aroma.
Recipe Notes
Slice the turnip as shown in the video so that you can also enjoy the skin, which contains lots of beneficial enzymes.
Alternatively, you can make asazuke using daikon radish, napa cabbage, cucumber or eggplant.
This recipe uses a minimum amount of salt so make a small portion at once and enjoy by the next day.
I enjoyed this low sodium recipe and would love to see more like this. My dad is on a low sodium diet, and I am always trying to find more low sodium ideas.
Glad to hear you and your father enjoyed the turnip asazuke recipe!?
1. We have another asazuke recipe so you might want to try it out.
2. For recipes that use vinegar, reducing the amount of salt will not affect the taste much. Check out our cucumber sunomono recipe.?
3. You can also reduce the amount of salt in other recipes. When reducing the salt, increase an umami flavor (for example use thick dashi stock) so that it will be still delicious with less salt.?