Recipe: Kabu no Soboroni

By Mari Nameshida
February 3, 2014
Food & Drink

Japanese turnips, or kabu, are a very healthy vegetable with a wonderfully smooth texture. And since they happen to be in season now, it's the perfect time to try out this traditional Japanese recipe. The kabu is cooked in dashi (Japanese soup stock) with ground chicken, and topped with yuzu peel (also in season now) to add extra flavor. It's a great dish to warm you up on a cold winter day!



4-8 turnips (kabu)

300 grams ground chicken

50 milliliters of sake

(A) 2.5 cups of dashi

(A) 3 tablespoons of mirin

(A) 1 tablespoon of soy sauce

(A) 1 teaspoon of salt

1 Yuzu

(B) 2 tablespoons of potato starch

(B) 2 tablespoons of water


1.  Cut off the top and the end of the turnips and peel off the skin.

2.  Using a saucepan with a lid, cook the sake over medium-high heat, then add ground chicken just before it comes to a boil. Mix together all the (A) ingredients and add to the pot.

3.  When the broth comes to a boil, add the turnips and cover.

4.  When the turnips have softened until tender, take them out and place on a serving plate.

5. Add the (B) mixture and cook for few minutes. Pour the soup over the turnips, and garnish with yuzu peel.

Makes 4 servings.

Mari learned the basics of Japanese cooking from her mother at a young age, and has also attended cooking and baking schools in Japan. She loves traveling and cooking with chefs, moms and dads around the world. In order to give foreigners a chance to immerse themselves in the local culture and taste of Japan, she has opened up her home to teach Japanese homestyle cooking to people of all ages and backgrounds.

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