Japanese Turnips With Soboro Ankake Sauce Recipe

I absolutely love this recipe because it perfectly combines the tender sweetness of Japanese turnips with the savory richness of simmered ground chicken, creating a comforting dish that’s like a warm hug in a bowl. Plus, the addition of soy sauce, mirin, and sake gives it that irresistible umami kick that makes every bite so satisfying and addictive.

Japanese turnips, with their simplicity and elegance, make a perfect partner for the savory Soboro Ankake sauce. My take on the dish features tender Hakurei turnips and a flavorful ground chicken filling, with soy sauce, sake, and mirin doing the heavy lifting of flavor.

The sauce enlivens the dish, giving each bite a delightful pop. Nutritiously speaking, you’re looking at a vitamin C, fiber, and protein trifecta.

Ingredients

Japanese Turnips (Hakurei):
Low-calorie, high-fiber, mildly sweet, and deliciously crisp.

Ground Chicken:
A source of protein that is low in fat, but adds plenty of savory taste.

Soy Sauce:
Delivers umami, depth of flavor, and truly Japanese taste.

Sake:
Imparts delicate sweetness and amplifies the flavor intricacy.

Mirin:
Savory elements are balanced by sweet rice wine, which adds gentle sweetness.

Ginger:
Zesty, fresh, aids digestion, warm, and aromatic.

Dashi Stock:
A basic Japanese element, profoundly umami, and deliciously rich.

Ingredient Quantities

• 8 small Japanese turnips (Hakurei turnips), with greens trimmed and halved
• 200 g ground chicken
• 2 tablespoons soy sauce
• 2 tablespoons sake
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 3 tablespoons water
• 1 tablespoon vegetable oil
• 2 teaspoons grated ginger
• 1 cup dashi stock
• Chopped scallions, for garnish (optional)

Instructions

1. In a large skillet over medium heat, heat the vegetable oil. When shimmering, add the grated ginger and stir until fragrant, about 1 minute.

2. Add the chicken, ground, to the skillet. Cook while breaking it up with a spatula until it’s no longer pink and has small, crumbly pieces—what I would describe as the ideal consistency for the filling—approximately 5-7 minutes.

3. In a small bowl, combine the soy sauce, sake, and mirin with the sugar. Pour this mixture into the skillet with the chicken. Stir well to coat the chicken evenly.

4. Add the dashi stock to the skillet and bring the mixture to a gentle simmer.

5. Place the halved Japanese turnips into the skillet. Then cover the skillet with a lid. Allow the turnips to cook until fork-tender, about 10-12 minutes.

6. In a different small bowl, mix the cornstarch and water to make a slurry. Stir until it is smooth.

7. When the turnips have become tender, slowly blend the cornstarch slurry into the simmering mixture in the skillet. Stir well to keep any lumps from forming.

8. Allow the sauce to thicken, simmering until it reaches a consistency you like, approximately 2-3 minutes.

9. If necessary, taste and adjust seasoning.

10. The turnips and poultry are presented alongside soboro ankake sauce and, if you’re feeling fancy, garnished with yet another allium in the form of chopped scallions.

Equipment Needed

1. Large skillet
2. Spatula
3. Small bowl (x2)
4. Measuring spoons
5. Cup for measuring liquid
6. Grater
7. Knife
8. Cutting board
9. Lid for the skillet

FAQ

• Can I use another type of turnip?Certainly! While you can use other small turnips, it is suggested that you utilize Hakurei turnips for their mild and sweet flavor.
• What can I substitute for dashi stock?Chicken or vegetable broth can act as a substitute, though the flavor will not match the traditional dashi.
• Is it possible to make this dish vegetarian?You can substitute firm tofu for ground chicken and vegetable stock for dashi. Yes, you can.
• Can I prepare the soboro ankake sauce in advance? Yes, prepare it in advance and store it in the refrigerator for up to 2 days. Reheat before serving.
• How should I cook the turnips?Either steam or blanch the turnips, which have been cut in half, until they are tender. It is important that the turnips retain some firmness; this makes for a better texture.
• What is the purpose of cornstarch in the recipe?Ankake sauce, which has a silky texture, uses cornstarch as its thickening agent, making it smooth instead of lumpy.
• Can I omit the mirin?Sweetness and depth are what mirin brings to a dish; if you don’t have any mirin, you can always sub in your trusty sake and sugar combo.

Substitutions and Variations

2.6.6.

200 g ground chicken

200 g ground turkey

200 g firm tofu, crumbled

200 g ground pork
2 tablespoons soy sauce
2 tablespoons tamari (for gluten-free option)
2 tablespoons coconut aminos
1 tablespoon mirin: 1 tablespoon rice vinegar mixed with 1/2 teaspoon sugar 1 tablespoon white wine mixed with 1/2 teaspoon sugar
1 cup dashi stock:
1 cup vegetable broth
1 cup chicken broth
1 tablespoon vegetable oil: 1 tablespoon olive oil 1 tablespoon canola oil

Pro Tips

1. Sear the Turnips First For enhanced flavor, consider briefly searing the halved turnips in the vegetable oil before adding them back later to the simmering dashi stock. This will add a nice caramelization to their surface and deepen their flavor.

2. Use Homemade Dashi If possible, make your own dashi from kombu and bonito flakes for a fresher and more nuanced stock. This can significantly elevate the flavor of the dish compared to store-bought dashi.

3. Ginger Infusion Consider infusing the vegetable oil with ginger by sautéing thin slices of ginger in the oil first, then remove them before adding the grated ginger. This will give the oil a subtle ginger flavor without the texture of ginger bits.

4. Monitor Turnip Tenderness Check the tenderness of the turnips a few minutes before the suggested 10-12 minutes mark. Cooking times can vary based on the size and freshness of the turnips, and you want them tender but not mushy.

5. Adjust the Sauce Consistency If you prefer a slightly thicker sauce, feel free to add a little more cornstarch slurry. Always add in small increments and stir continuously to avoid over-thickening.