Izakaya Pub-style Kotchori Kimchi (Turnip Salad)

Name: Izakaya Pub-style Kotchori Kimchi (Turnip Salad)
Cuisine: American
Ingredients: 1 Turnip; 1 tbsp Salt (for pickling); 3 tbsp Ground sesame seeds; 1 tbsp Sesame oil; 1 tsp Soy sauce; 1 Black pepper (optional)

cookpad.japan @cookpad_jp

At my parents' house, my husband put ground sesame seeds and soy sauce on his light pickled turnips since he doesn't like pickled dishes... then it occurred to me to add sesame oil.

This has now become a standard dish in our home.

When I told my friend about it, she said that it's just like kotchori salad that they serve at Japanese gastro-pubs, That's how I learned about choregi salad.

Season the turnip by rubbing in plenty of salt and drawing out the water. This step makes optimizes the minimal amount of seasonings.

It's hard to explain how much the turnips should be rinsed, so rinse lightly, then adjust to taste. (You may not be able to stop at just tasting it!) For 500 g's worth of turnip. Recipe by Tomomikicchin

At my parents' house, my husband put ground sesame seeds and soy sauce on his light pickled turnips since he doesn't like pickled dishes... then it occurred to me to add sesame oil.

This has now become a standard dish in our home.

When I told my friend about it, she said that it's just like kotchori salad that they serve at Japanese gastro-pubs, That's how I learned about choregi salad.

Season the turnip by rubbing in plenty of salt and drawing out the water. This step makes optimizes the minimal amount of seasonings.

cookpad.japan @cookpad_jp

At my parents' house, my husband put ground sesame seeds and soy sauce on his light pickled turnips since he doesn't like pickled dishes... then it occurred to me to add sesame oil.

This has now become a standard dish in our home.

When I told my friend about it, she said that it's just like kotchori salad that they serve at Japanese gastro-pubs, That's how I learned about choregi salad.

Season the turnip by rubbing in plenty of salt and drawing out the water. This step makes optimizes the minimal amount of seasonings.

At my parents' house, my husband put ground sesame seeds and soy sauce on his light pickled turnips since he doesn't like pickled dishes... then it occurred to me to add sesame oil.

This has now become a standard dish in our home.

When I told my friend about it, she said that it's just like kotchori salad that they serve at Japanese gastro-pubs, That's how I learned about choregi salad.

Season the turnip by rubbing in plenty of salt and drawing out the water. This step makes optimizes the minimal amount of seasonings.

Saved

Ingredients

1Turnip
1 tbspSalt (for pickling)
For the seasoning:
3 tbspGround sesame seeds
1 tbspSesame oil
1 tspSoy sauce
1Black pepper (optional)

Saved

Steps

1

Cut off the top and bottom of the turnip, then peel if so desired. Quarter lengthwise.
2

Slice into 2 mm thicknesses. You can either use a slicer, or a knife.
3

Put the turnip slices from Step 2 into a bowl, add 1 tablespoon salt, mix, then set aside for about 15 minutes. This is a lot of salt, but it will get rinsed off.
4

Water will be released from the turnip. Gently rinse off excess water. At this point, the turnips should be well seasoned (with salt).
5

Put them in a strainer, and leave them for a few minutes to drain excess water. If you don't have time, move on to the next step, however, the result may be slightly watery.
6

In a large bowl, combine the seasonings: 3 tablespoons ground sesame seeds, 1 tablespoon sesame oil, 1 teaspoon soy sauce, then black pepper to taste.
7

Be sure to thoroughly combine the turnip with the seasoning until the consistency is even.
8

Transfer to a plate. Sprinkle on some black pepper to produce a flavor for the grown-ups that goes well with drinks. I piled it on in this photo shown.
9

Korean-Style Zucchini SaladFor a sophisticated texture of summer, try this seasonal zucchini Korean-style choregi salad.