Maple-Glazed Hakurei Turnips & Mushrooms w/ Soba Noodles

by Laura Frerichs, Tastemaker in Residence

From good ol’ PBS try this recipe out for using up your Hakurei turnips. Requires a few Asian themed ingredients but once you have them you’ll know why they are a treasure to have in your kitchen for creating delicious dishes. And maple syrup…isn’t everything good with a little northern sugar?

 Ingredients

1 bunch washed Hakurei turnips (minus the leaves)

A handful of washed Hakurei turnip leaves (about a dozen leaves)

2 oz shiitake or other favorite mushrooms (about 8 medium-sized mushrooms)

2 Tbsp high heat oil: sesame, coconut or peanut

1 1/2 Tbsp maple syrup

1/4 tsp salt

1/2 pound of buckwheat soba noodles

2 Tbsp toasted sesame oil

2 Tbsp tamari or shoyu sauce

1 Tbsp rice vinegar (or mirin)

1 Tbsp fish sauce

Optional: fresh cilantro and sesame seeds for garnish

Instructions

1. Finely slice the handful of turnip leaves and cut the turnips into bite-sized pieces.

2. In a skillet, warm 2 Tbsp of oil over medium heat. Add the chopped turnips, mushrooms, and salt into the warmed oil and sauté for about 1 minute. Add the 1 1/2 Tbsp maple syrup and 2 Tbsp of water. After about 5 minutes, the water will have evaporated and the turnips and mushrooms will be nicely glazed. At this point, add the sliced turnip greens and cook until wilted and dark green, about 1 more minute. Remove from heat.

3. While you prepare the glazed turnips and mushrooms, put water on to boil the noodles. Once the water is boiling, add the soba noodles. Cook according to package directions. Do not overcook the noodles. As soon as they are done, drain all the water out and rinse the noodles in cold water to remove excess starch. If the noodles are too cold after rinsing, quickly dunk them in a fresh pot of boiling water.

4. In a medium-sized bowl, mix the remaining 2 Tbsp sesame oil, the tamari or shoyu sauce, the rice vinegar, and the fish sauce. Stir well and then add the drained noodles, tossing gently to coat the noodles well. Serve the noodles with the glazed turnips and mushrooms and garnish with a little cilantro and sesame seeds.