We are making Yellowtail Teriyaki and Kikka-kabu, a pickled turnip shaped in a Chrysanthemum flower. The sweetened teriyaki sauce and refreshing pickle bring out the flavor of grilled yellowtail!
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| Cook Time | 20 minutes |
| Time for soaking the turnips in salt water and sweet vinegar 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
2 pieces Yellowtail 150 g/5.3 oz for 1 piece
Kikka-kabu
2 Turnips small-size Yuzu Zest 1 Dried Red Chili Pepper Chrysanthemum Leaves optional
Salt Water
200 ml Water 1 tsp Salt
Kombu Water
2 tbsp Water soak the kombu in the water 1 piece Dashi Kombu Seaweed 2x2cm/0.8"x0.8"
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's prepare the turnips for Kikka-kabu. Cut off the stalks from the turnip.
- Peel off the skin.
- Place the turnip between 2 disposable chopsticks with the stem end facing down. Thinly slice the turnip. The chopsticks will help to keep the bottom from separating.
- Rotate the turnip by 90 degrees and thinly slice it perpendicular to the initial cuts.
- Next, prepare two clean, small plastic bags for the pickles. Put the water and salt in the first bag.
- Shake the bag to dissolve the salt.
- Place the turnips in the salt water and let them sit for about 30 minutes to soften.
- In the second plastic bag, put the vinegar, sugar, kombu water, and mirin to make the sweet vinegar sauce. You can skip the mirin if it is not available.
- Shake the bag to combine.
- After 30 minutes, remove the turnips from the salt water and gently squeeze out the water.
- Soak the turnips in the sweet vinegar sauce.
- Let the turnips absorb the sauce for about 30 minutes.
- Let's make the teriyaki sauce for the grilled yellowtail. Combine the soy sauce, mirin, sake, and sugar and mix thoroughly.
- Now, let's cook the yellowtail. Place the yellowtail onto a heated pan. Cook the top side first so that you can present the beautifully browned side when served.
- When the fish is nicely browned, flip it over.
- Pour over the teriyaki sauce. The sauce contains a relatively large amount of alcohol so be careful not to ignite it.
- Reduce the sauce on medium heat. Spoon the sauce over the fish 2 to 3 times while cooking.
- Now, the pickled turnips should be ready! Shave the zest off the yuzu citrus with a knife.
- Cut the yuzu zest into thin strips.
- Remove the seeds from the dried red chili pepper and slice the pepper into rings.
- Remove the turnip from the sweet vinegar sauce and place it onto a plate.
- Shape the turnip into a Chrysanthemum flower and garnish with the yuzu peel and red chili pepper.
- Serve the yellowtail teriyaki on a plate along with the pickled turnip.
- The shape of the pickled turnip is visually appealing!
Recipe Notes
Kikka means Chrysanthemum flower and kabu means turnip, and that is why this type of pickles is called Kikka-kabu.
