Step-by-Step Guide to Prepare Quick Turnip Greens in Japanese Broth (kabu-ohitashi)

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Turnip Greens in Japanese Broth (kabu-ohitashi)

Before you jump to Turnip Greens in Japanese Broth (kabu-ohitashi) recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. Those days are over, and it seems we all realize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living a lot more eco-friendly we won’t be able to correct the problems of the environment. These types of changes need to start taking place, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.

Begin with replacing the bulbs. Accomplish this for the entire house, not just the kitchen. Compact fluorescent lightbulbs are generally energy-savers, and you will need to use them in place of incandescent lights. Although costing a little more initially, these kinds of bulbs last as long as ten of the standard type as well as using a lot less energy. One of the pluses is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will probably end up at a landfill site. You also have to acquire the practice of turning off the lights when there is nobody in a area. The family spends major time in the kitchen, and how typically does the kitchen light go on in the morning and is left on all day long. Obviously this also happens in other rooms, not just the kitchen. Make a routine of having the lights on only when they are necessary, and you’ll be surprised at the amount of electricity you save.

The kitchen alone offers you many small ways by which energy and money can be saved. Efficient living is definitely something we can all do, without difficulty. Mostly, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to turnip greens in japanese broth (kabu-ohitashi) recipe. To cook turnip greens in japanese broth (kabu-ohitashi) you only need 6 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Turnip Greens in Japanese Broth (kabu-ohitashi):

  1. Take 1 bunch of turnip greens in good condition.
  2. Prepare 13-15 g of finely shaved katsuo-bushi (bonito flakes for Japanese stock) (or 2 handfuls).
  3. Provide 1 Tbsp of cooking sake.
  4. Prepare 1/2-1 tsp of salt.
  5. Take 2 tsp of sesame oil.
  6. Use 2 pinches of fresh yuzu citrus zest/sliced yuzu skin.

Steps to make Turnip Greens in Japanese Broth (kabu-ohitashi):

  1. Trim turnip bulbs from greens. Wash the greens well and prepare a large pot of boiling water with a few pinches of salt..
  2. When the water boils, put in the greens with the thicker stalk end first, then submerge the rest of the leaves part into the pot with chopsticks..
  3. Cook for 30-60 seconds until the greens are bright green. Remove from boiling water and right away rinse in cold water so it stops cooking..
  4. Drain, and gently squeeze out extra water and then cut the leaves into 5 cm pieces. Put aside for now..
  5. Now let's make the Japanese dashi! You need about 13-15 grams (2 handfuls) of katsuobushi flakes. Or, if you have your own broth, just use 400 ml of that..
  6. Bring 400 ml water to a boil. Add the katsuobushi flakes, turn the heat to low and simmer for 3 minutes. Stop the heat and let it set for 1 minute. Lastly strain out the flakes with a strainer/colander. Now you have dashi!.
  7. Put the dashi back into a medium pot. Add the salt, soy sauce and sake to the pot and bring to a boil. Turn to low. Add the turnip greens from before and when it boils again, stop the heat..
  8. Put the greens into a large dish (or separate into everyone's bowls). Pour over some of the broth, a dash of sesame oil and if you have it, some thin slices of yuzu skin or zest. :D.

Salt is one of my favorite ways to cut the bitterness in tunip greens. Find it in Asian markets or the Asian section of well-stocked grocery stores. Having so many options is a good thing, considering the unfortunate state of spinach in the US today. Great recipe for Turnip Greens in Japanese Broth (kabu-ohitashi). So what to do when the turnip problem strikes and a big bunch of them arrives in the CSA box?

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