I’m guessing you’re here because you either got a bunch of Hakurei turnips in your CSA this week or you grabbed them on a whim at the local farmers market and thought you could wing it. Well, I’ve got good news for you. First, you’re in the right place. This website is all about seasonal cooking and supporting local farmers. Second, those little turnips are tasty from tip to tail and very easy to cook.
I feel like turnips normally get a bad rap. We tend to think of them as tough and bitter. Hakurei turnips are like the daintiest version of a turnip you could possibly imagine. So dainty, you wonder how they even belong in the same family.
These little Japanese turnips have a subtle mustardy flavor and a refreshing crisp texture. You can cook them or slice them thin and add them to salads. Today, I propose you give ’em a little char on the grill and bathe them in a sweet and savory miso glaze.
Feel Good Vibes
- Turnips pull their weight. Hakurei turnips are a good source of vitamin C, and their leafy green tops bring additional vitamins and minerals to the party.
- Don’t toss the greens. Turnip greens are edible and nutrient dense, so this is truly a tip-to-tail vegetable. Sauté them, wilt them into the finished dish or save them for another meal.
- Miso brings more than flavor. This fermented soybean paste adds minerals along with the salty, deeply savory umami that makes this glaze hit so hard.
Hakurei Turnip 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 honey.
- Honey: Maple syrup is also an option.
- No sesame oil? Omit it or add a little extra neutral oil. Toasted sesame seeds can bring back some of that sesame flavor.
- Green Onions: Minced shallots work.
- Black Sesame Seeds: Toasted white sesame seeds make a great sub.
Hakurei Turnip 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 should I do with the turnip greens? Give them a quick sauté with a neutral oil and garlic, wilt them into the finished turnips, or save them for another meal. They cook quickly, so don’t treat them like sturdy collards.
- How do I know when they’re done? You’re looking for golden brown edges and fork tender centers with a slight char.
Hakurei Turnip Serving Suggestions
- Tuck Hakurei turnips into a grain bowl with brown or Carolina Gold Rice and add some kimchi and the sautéed turnip greens.
- Serve with Pan Roasted Chicken Thighs for a balanced meal.
- Pair them up with Kimchi Fried Rice or Forbidden Fried Rice for a hearty vegetarian feast.
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
If I’m being honest, I’m a pretty lazy cook. That’s a big part of why I love shopping at local markets and getting the freshest veggies from the farmers. I let them do all the hard work, and then I gently nudge the already pristine ingredients into legendary status by introducing them to some flavorful friends.
This side dish is an absolute layup. Darling little turnips, smoky char, sweet and salty miso, and a touch of serious sesame flavor. It’s good enough to change minds and hearts about turnips, and a solid reason for rising early to take a lap around your local weekend market.
Have you tried this Hakurei turnip recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.
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? Click the link icon below to read more.