Turnip Cups With Miso Sauce
|Turnips||12 Ounce (4 Pieces, 3 Ounce / Gram Each)|
|Kelp pieces||1 (Konbu, 6 Inch)|
|For miso sauce|
|Red miso||4 Tablespoon|
|Secondary bonito stock||3 Tablespoon|
|Ginger juice||2 Teaspoon (Fresh)|
1. Trim all but 3/4 inch (2 cm) of stem from each turnip. Peel. Trim a small piece from bottom of each turnip so that it will stand upright. Cut off the top of each turnip 1/2 inch (1 1/2 cm) below the stem. This will be the decorative cap.
2. Lightly wipe both sides of kelp with a damp cloth and make 1/2-inch (1 1/2 -cm) cuts with scissors at 1-inch (2 1/2-cm) intervals. Place kelp and turnips (without tops) in a saucepan. Add a pinch salt and enough water to cover turnips. Cover and place over high heat until water comes to a rapid boil. Remove and discard kelp and simmer turnips until just tender. Add turnip tops and continue to simmer until turnips and tops are done. (Simmering time varies with size of turnips.)
3. MISO SAUCE: Meanwhile, combine miso, mirin, sugar, and bonito stock in a small saucepan. Stirring constantly, cook over medium heat until mixture thickens and volume is partially reduced. Cool slightly. Quickly blend egg yolk and ginger juice into sauce.
4. When turnips are done, remove from saucepan and drain. With a spoon hollow out enough of each turnip center to hold 2 tsps sauce. Fill each with 2 tsps hot miso sauce. Arrange with turnip top propped against side of filled turnip. Serve immediately.