Miso Ginger Salad Turnips Recipe
Tender sweet Hakurei turnips quickly pan-seared, then braised and tossed with a flavorful ginger miso glaze and topped with fresh shiso. A simple and addicting side dish.
How to Make the Best Miso Ginger Salad Turnips
If you’ve never tried Hakurei turnips, this miso ginger salad turnips recipe is the perfect introduction. Unlike their more pungent purple-topped cousins, these Japanese salad turnips are delicately sweet, tender, and can even be eaten raw. When quickly seared and glazed with a savory-sweet miso ginger sauce, they transform into an irresistible side dish that pairs beautifully with grilled fish, rice bowls, or any Asian-inspired meal.
The key to this recipe is the quick cooking time—you want the turnips to develop a nice golden sear while still retaining some of their natural crunch. The ginger miso glaze comes together in seconds and adds layers of umami flavor that elevate these humble vegetables to something truly special.
Fresh shiso adds a lovely aromatic finish with its unique minty-basil flavor, but if you can’t find it, the dish is still delicious on its own. This recipe is naturally vegan, gluten-free (use gluten-free miso), and takes just about 20 minutes from start to finish.
Miso Ginger Salad Turnips
Tender sweet Hakurei turnips quickly pan-seared, then braised and tossed with a flavorful ginger miso glaze and topped with fresh shiso. A simple and addicting side dish.
Ingredients
Turnips
Ginger Miso Glaze
Garnish
Instructions
Prepare the Turnips
- Scrape off any dirt or blemishes with a sharp knife. Give them a good rinse paying attention to the stem area (if keeping that intact, dirt and rocks like to hide in the stems).
- Cut turnips in wedges by cutting each one in half and then each half in quarters or thirds.
Make the Glaze
- Whisk together mirin, rice vinegar, grated ginger, miso and salt (start with 1/4 teaspoon and add more if needed).
Cook the Turnips
- Heat a skillet on high heat for about a minute. Add avocado oil and turnips. With tongs, push the turnips around until most of them are cut side down. Cook 2 minutes and flip them over or stir them.
- Turn heat down to medium heat. Leave cooking another 2 minutes.
- Add ginger miso mixture, stir for about a minute or two to cook the ginger and to fully coat the turnips.
- Remove from heat. Stir in the shiso and serve immediately.
Notes
- Hakurei turnips (also called Tokyo turnips or salad turnips) are sweeter and more tender than regular turnips. Look for them at farmers markets or specialty grocery stores.
- If you can't find shiso, fresh mint or basil makes a good substitute.
- Add more salt to taste after cooking if needed, as miso saltiness can vary by brand.
