Turnip Surinagashi

By RecipeTin Japan · 30 min

Ingredients

Instructions

1. Cut the turnip into quarters lengthwise, then slice each quarter into 5-7 mm (3/16-1/4 inch) pieces across the first cut.
2. Heat the oil in a large frying pan over low heat. Add the turnip and sauté for about 5 minutes, turning now and then so both sides cook without burning.
3. Once the surface turns semi-transparent, take the pan off the heat. The turnip does not need to be cooked through yet.
4. Put the dashi, shiro shoyu, mirin and a pinch of salt in a saucepan, add the turnip, and bring to the boil.
5. Lower the heat to medium and cook for 7-10 minutes until the turnip is cooked through and soft.
6. Turn off the heat and let it cool slightly.
7. Blend with a stick blender until smooth and creamy.
8. For chive-only topping: pour into a bowl, sprinkle chives in the middle, and serve hot.
9. For scallops: reheat the same frying pan on high heat. Pat the scallops dry, place them in the pan, sprinkle with salt, and cook 30-60 seconds until the bottom is lightly browned. Turn and cook another 30-60 seconds until the other side is browned.
10. Transfer the scallops to a board and cut each into quarters.
11. Pour the soup into a bowl, place 4-6 scallop pieces (depending on servings) in the centre, scatter chives beside them, draw a line of black pepper on both sides of the scallops, and serve immediately.

Summarized from RecipeTin Japan's video. Watch it for the details.

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