Tokyo turnips with miso mayo [raw or roasted] from Salad Freak: Recipes to Feed a Healthy Obsession (page 126) by Jess Damuck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on September 23, 2024

    This was wonderful and we loved it. I didn't find any need to warm the miso, it just took a little time to blend in. Although I initially made this with kewpie mayo, I found that I liked it just as much with my own homemade mayo, which I much prefer to kewpie anyway.

  • Eater1547 on January 25, 2024

    We all loved this but I wish it didn’t call for Kewpie mayo. There’s some bad stuff in there, but this is guilty good that we eat it all up anyway.

  • NatalyaM on April 28, 2023

    The recipe suggests microwaving miso for a few seconds to soften it up. Maybe it was just the miso I had, but it caused sparks in my microwave, immediately! Once I started over and got past the shock, the recipe was a hit.

  • luluinphilly on June 06, 2022

    I made this with spring white turnips from my CSA. It was delicious and visually stunning. Since white turnips are difficult to find, I will make this again with white radishes for a similar look and taste.

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