Grilled Miso Glazed Japanese Hakurai Turnips
These Grilled Miso Glazed Japanese Hakurei Turnips are a flavorful, nutrient-rich side dish perfect for spring and fall. Tender, slightly sweet hakurei turnips are grilled until caramelized, then tossed in a savory miso glaze made with tamari, sesame oil, and maple syrup. This easy vegan, gluten-free, and dairy-free recipe is packed with umami and gut-friendly fermented flavor. Serve it with rice, noodles, or as part of a balanced plant-based dinner. A simple yet elegant dish that celebrates seasonal produce and Asian-inspired cooking.
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
Ingredients 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.