This is the most troublesome "turnip recipe" in the world💁♀️
Thank you for watching 😍💗
I am struggling every day to deliver a lot of "delicious" ❤️🔥💨
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✨ Superb Turnip Meat Roll Recipe ✨
🛒 (2 servings, 15 minutes cooking time)
• Turnip: 2 (used with leaves)
• Thinly sliced pork loin: 8 slices
• Salt and pepper: a little
• Cake flour: about 2 tablespoons
• Sesame oil: 1 tsp (for stir-frying separately from sauce)
Sauce (A)
• Grain mustard: 1.5 tablespoons
• Honey: 1 tablespoon
• Soy sauce: 1 / 2 teaspoon
• Lemon juice: 1 / 2 tsp
📝.
1. Cut the turnip: Wash the turnip and cut it into 4 pieces, leaving about 5 cm of leaves.
2. Wrap the meat: Wrap pork loin around the turnip and sprinkle salt and pepper and cake flour thinly.
3. Make the sauce: While baking, mix all the ingredients of sauce A and make the sauce.
4. Baking (high heat → medium heat):
Heat sesame oil in a frying pan and arrange the meat rolls with the end of the roll facing down.
Then reduce to medium heat and cook slowly while rolling (about 5-7 minutes).
5. Finishing
When the entire surface is golden brown, reduce the heat.
Sprinkle the sauce (A) at once and quickly entangle the whole meat roll ✨
💡 Turnip Preparation One Point
✅ How to wash turnip leaves 🌱
Since soil tends to accumulate at the base of the leaves, after separating the turnip and leaves, pour water into the bowl and shake well. Especially the part near the root, spread it with your hands and wash it carefully with running water.
✅ Don't peel the skin!
The skin of the turnip becomes soft when heated, so you can cook it as it is without peeling it. It is rich in nutrients, so wash it well with the skin and use it.
✅ Let's use the rest of the leaves together!
Turnip leaves are more nutritious than roots! This time, I left some leaves and made meat rolls, but it is recommended to chop the remaining leaves finely and use them for furikake or miso soup 😍
「かぶの肉巻き」って、下処理が面倒そうに見えるけど、実際は“洗って切るだけ”でいけます。私は葉付きのかぶを買った日は、まず根元の泥だけしっかり落とすのが最優先。葉の付け根に土が溜まりやすいので、葉を一度切り離してからボウルの水で振り洗い→最後に流水で根元を広げてすすぐと、食感も香りもクリアになります。 次に切り方。かぶは4等分がほんとにちょうどよくて、火の通りが早いし、肉も巻きやすいです。ここでよく聞かれるのが「皮むかんでいいってマジ？」問題。結論、むかなくてOKでした。よく洗ってそのまま焼くと、加熱で柔らかくなって“カリじゅわ”のコントラストが出やすい気がします（むしろ皮がある方が形が崩れにくい）。 肉巻きがきれいに仕上がるコツは2つ。1つ目は、巻き終わりをしっかり下にして置くこと。強火1分で焼き色をつけると、ほどけにくくなってビジュが安定します。2つ目は、薄力粉は「薄く全体」に。つけすぎるとタレが重くなるけど、薄くまぶすとタレが絡んで照りが出ます。 「カブの葉 肉巻き」にしたいときは、葉を長く残しすぎないのがポイント。私は5cmくらい残して巻くと、焦げにくい＆食べやすいです。残った葉は刻んで味噌汁、ふりかけ、卵焼きに入れると無駄なし。 最後に、お弁当に入れる場合。これ、冷めても旨いです。ただし、タレを煮詰めすぎると冷めたときにベタつくので、火を弱めてサッと絡めるのが正解。仕上げにレモン汁を少し足すと、甘さが締まって翌日でも飽きにくかったです。
