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[Recipe by Ms.Sassa] ​Simmered Stuffed Kabu Turnips with Chicken

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Simmered Stuffed Kabu Turnips with Chicken

Ingredients (Serves 2~3)

6 Suzuki Farm kabu turnip 

2 cups dashi (2/3 tsp of dashi granulate dissolved in 2 cups of water can be used as a substitute) For Chicken stuffing: 

3 oz minced chicken

1 tsp grated ginger

1 tbsp katakuriko potato starch 

1 tsp soy sauce 

1/3 tsp salt 

1 tbsp sake 

1/2 tbsp mirin 


1. Peel turnips. Slice off the top and save it for the lid. Core out middle of each using melon baller. If bottom of turnip is not flat, cut slightly. 

2. In a small bowl, add minced chicken, grated ginger, sake, soy sauce, mirin and katakuriko potato starch. Mix well. 

3. Dust inside cavity of turnips with katakuriko potato starch so that filling will stick well. 

4. Divide filling into 6 parts and stuf each turnip. 

5. Put dashi, stuffed kabu turnips and their tops in pot. Cover them with a paper towel and let simmer with lid on for 10 minutes. 

6. Remove paper towel and add 1 tsp of soy sauce, salt, and sake to pot. Cover and simmer for another 10 ~15 minutes until they are soft and cooked through. 

7. To serve, garnish with saved lid and broth. 


Turnips can be enjoyed both raw and cooked. When simmered for a long time, they turn so sweet and mild and melt in your mouth. An ultimate comfort food! Their leaves are also very delicious. Enjoy them in soups and salad.