There are certain ingredients that deserve a place in your fridge, at all times. Miso paste is one of them. It will be there for you on rushed weeknights when you need to get dinner ready fast, and it needs to be flavorful. You can quickly and easily turn it into a broth, a sauce, or a rich, deeply satisfying glaze; as I’ve done with these miso glazed Japanese Hakurei turnips.
Hakurei turnips are sometimes referred to as Japanese turnips because they are native to Japan. They have a slightly sweet and mild peppery flavor similar to a radish.
Why These Hakurei Turnips Are the Best
- Miso paste is an incredibly nutritious fermented food that supports gut health and promotes microbiome diversity. The turnips are coated in the miso glaze during the last few minutes of cooking.
- Here I’m pairing miso paste with one of my favorite little vegetables: the hakurei turnip. These special turnips are the darling of the local farmers market in late spring and fall when they are in season. Their mild flavor is slightly sweet, which helps them pair perfectly with the boldly flavored miso glaze.
Ingredient Substitutions
- White Miso Paste: You can use yellow or red miso for a stronger flavor, but white miso keeps it delicate. Chickpea-based miso works well for soy-free diets.
- Tamari: Swap with low-sodium soy sauce or coconut aminos if preferred. I like to use a little bit of fish sauce with coconut aminos to offset the sweetness.
- Mirin: Substitute with a splash of rice vinegar and an extra drop of maple syrup..
- Maple Syrup: Honey can be used if not strictly vegan.
Recipe Tips & FAQs
- Can I make this recipe without a grill? Absolutely. Use your oven’s broiler. Place the turnips on a baking tray on the rack beneath the broiler and cook until charred and tender. You can also cook them in a cast iron skillet on the stovetop.
- What if I can’t find Hakurei turnips? Try regular radishes. Just keep in mind the texture and flavor will be a little different.
- Can I use the turnip greens? Absolutely—don’t toss them! They’re packed with nutrients and add a lovely freshness to the final dish.
- How do I know when they’re done? You’re looking for golden brown edges and fork-tender centers with a slight char.
Serving Suggestions
- Tuck hakurei turnips into a grain bowl with brown or wild rice and add some kimchi or sautéed greens.
- Serve alongside grilled tofu or mushrooms for a satisfying plant based meal.
- They’d go great with these pan roasted chicken thighs and fried rice for a leisurely weekend meal.
Storage and Shelf Life
Store leftover hakurei turnips in an airtight container in the fridge for up to 3–4 days. These turnips are great served cold or reheated gently in a skillet. They don’t freeze well, so enjoy them fresh while they last.
Final Thoughts
This side dish is a nourishing and sophisticated way celebrate one of our favorite farmers market veggies. Whether you’re a longtime fan of hakurei turnips or just discovering them, this miso-glazed preparation will make you a believer. Serve it alongside other seasonal dishes at your next dinner party, or meal prep it for a busy week ahead. Either way, you are going to enjoy these turnips.
Have you tried this hakurei turnip recipe yet? Let me know what you thought down in the comments. I’d love to hear from you!
Grilled Miso Glazed Japanese Hakurai Turnips
Special Equipment
- 1 charcoal grill or broiler, or cast iron pan
Ingredients
- 1 bunch hakurai turnips 5 small turnips, weighs about a pound including greens
- 1 tablespoon white miso paste
- 1 teaspoon mirin
- 1 tablespoon tamari or soy sauce
- 1 teaspoon honey
- 1 tablespoon sesame oil
- 1/4 cup thinly sliced green onions
- 1 teaspoon black sesame seeds
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Preheat the charcoal grill to 400˚. If a grill is unavailable, you can also broil them in the oven on a baking tray on the rack underneath the broiler. If your broiler has a high or low setting, choose high. You could also roast them in a cast iron pan on the stove.
- Prepare the Turnips. Separate the green tops and the white bottoms of the turnips. Wash in cool water, and then shred the green tops. Reserve for later. Slice the turnips in half lengthwise, then place on the grill and cook until both sides are tender and slightly charred, about 15 minutes.
- Make the glaze while the turnips are cooking. Mix the miso paste, mirin, tamari, maple syrup and sesame oil together in a bowl.
- Finish the dish by coating the turnips with half of the miso glaze and returning the turnips to the grill. Grill for a couple more minutes, long enough to let the glaze slightly caramelize. Transfer the turnips and shredded turnip greens to a bowl and coat with the remaining half of the glaze. Check for seasoning and adjust with salt and pepper if necessary.
- Serve. Transfer the turnips to a serving platter. Garnish with green onions and sesame seeds. If not eating them immediately, cool down the turnips and store them in an airtight container for up to 3 or 4 days.
Notes
- White Miso Paste: You can use yellow or red miso for a stronger flavor, but white miso keeps it delicate. Chickpea-based miso works well for soy-free diets.
- Tamari: Swap with low-sodium soy sauce or coconut aminos if preferred. I like to use a little bit of fish sauce with coconut aminos to offset the sweetness.
- Mirin: Substitute with a splash of rice vinegar and an extra drop of maple syrup..
- Maple Syrup: Honey can be used if not strictly vegan.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Read my story here: https://kse.iop.mybluehost.me/about/