June 30, 2012

Turnip Greens Nukazuke/かぶの葉のぬか漬け

I wanted to buy some daikon greens so I could pickle them in my nukadoko.  I found them sold at a supermarket that were suitable for making nameshi, but I also found turnips with greens sold cheap, so I bought them instead, hoping that turnip greens would be similar to daikon greens.
ぬか漬けにするため、大根の葉っぱを買いたいと思いました。スーパーで、菜飯用のが売っていたのですが、葉っぱのついたカブも安く売っていたので、カブの葉っぱも大根の葉っぱに似ているだろうと期待して、カブを買いました。


Just as I expected, turnip greens nukazuke was quite similar to daikon greens nukazuke.
This morning, I had some with natto (by adding some to the natto and mixing well).
期待通り、カブの葉っぱのぬか漬けは大根の葉っぱのぬか漬けとよく似ていました。
今朝は、納豆と一緒に食べました(納豆に入れて、良く混ぜて)。


DELICIOUS!!!
美味しかったです!

4 comments:

YSC said...

This sound delicious, particularly with natto -- are the turnip greens still crunchy after pickling?

Hiroyuki said...

YSC: Yes, delicious, stinky in a good way, and yes, crunchy even after pickled.

Fräulein Trude said...

We have the same turnips here. Never thought about pickling the stems but it makes sense. The roughly cut and steamed stems are known as a special vegetable dish (it is called "stem sauce") in a certain region of Germany. Therefor they sell the young and leaner stems in bigger bunches and the turnips are raised in a certain manner: the bigger roots will not grow but the greens will shoot.

Hiroyuki said...

Kiki: Your comments reminds me of nozawana:
http://en.wikipedia.org/wiki/Nozawana
because it is grown for its steams and leaves, not for its roots.