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Kabu no Soboro Ankake (Turnips in Thick Chicken Sauce)
Serves 2 · About 25 min
A gently flavored simmered dish of soft turnips coated in a thick sauce with ground chicken.
① Cut the turnips→② Stir-fry the ground meat→③ Simmer the turnips→④ Thicken
What to buy
Meat
Vegetables
Seasonings & dry goods
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How to make it
1
Cut the turnips
- Cut off the turnip leaves, leaving 2 cm of stem. Keep the leaves; do not throw them away
- Wash the turnips with water and remove the dirt at the base of the stems with a bamboo skewer
- Peel them on the cutting board and cut each into 6 wedges
- Use only 1 handful (about 30 g) of the leaves. Cut into 3 cm lengths
How to tell it's doneAll the turnips are cut into wedges, and the leaves are cut into 3 cm pieces.
2
Stir-fry the ground meat
- Put 1 tsp vegetable oil in a pot and heat over medium heat
- Add the ground chicken and 1 tsp ginger, and stir-fry, breaking it apart with a spatula
How to tell it's doneThe ground chicken is broken into crumbles and whitish all over with no pink parts.
3
Simmer the turnips
- Add 300 ml water, 1/2 tsp dashi granules, 1 tbsp sake, 1 tbsp mirin, 1 tbsp soy sauce and a pinch of salt
- Add the turnips, bring to a boil over medium heat, and skim off the brownish foam (scum) on top with a ladle
- Turn to medium-low heat, set the lid on slightly off to one side, and cook about 8 minutes
- Add the turnip leaves and cook 2 minutes more
How to tell it's doneA bamboo skewer (or chopsticks) slides easily into the turnips, and they are a little see-through. The leaves are soft.
Be carefulTurnips soften quickly. Check once with a bamboo skewer at 8 minutes. If overcooked, they fall apart.
4
Thicken
- In a small bowl, put 1 tbsp potato starch and 2 tbsp water and mix well (starch slurry)
- Turn the pot to low heat. Stir the starch slurry again, then pour it in a little at a time while stirring the liquid in the pot
- Turn to medium heat, stir, and after the liquid bubbles again, cook 1 minute
- Taste it. If the flavor is weak, add a pinch of salt
ReadyThe sauce is clear, not cloudy white, and drips down thickly from a ladle. Serve in bowls with the sauce.
Be carefulStarch slurry settles to the bottom if left. Always stir it right before adding.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The turnips fell apartThey were overcooked in step 3. Next time, check once with a bamboo skewer at 8 minutes.
It doesn't thickenYou did not heat it until bubbling after adding the starch in step 4. Bring it to a bubble again over medium heat and cook 1 minute.
Lumps formedYou added too much at once, or added it over high heat. Next time, turn to low heat first, then add a little at a time while stirring.
The flavor is weakAdd salt a pinch at a time, tasting each time.
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