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Sautéed Hakurei turnips + greens with noodles in a deliciously sweet and salty soy-butter sauce, topped with sesame, scallions and shichimi togarashi. Hakurei turnip and greens are both tender, delicately-flavored and almost juicy. If you’re not a fan of turnips, these sweet little Hakureis may change your mind! For Boston-area friends, get the best Harukei turnips from the lovely people at @assawagafarm (Brookline or Union Sq. Farmer’s Market!)
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Serves 2-ish: Clean and separate a bunch of turnips (about 5-6) from the leafy green tops, reserving if they’re green + vibrant enough to eat. Discard if greens are sad and wilty. Cut turnips and greens into bite-sized pieces, keep separate.
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In some neutral oil, sear turnips in a hot cast-iron pan on med-high heat, cut side down. Cook undisturbed until golden brown, turn and sauté for another minute or so. Remove from heat and set aside.
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Turn the heat down to medium-low. Add 1 Tbsp soy sauce, 1 Tbsp unsalted butter and 1 tsp. sugar to the pan, stir together until butter has melted and sugar has dissolved. Add in your preferred amount of cooked thin sturdy noodles (soba, spaghetti, angel hair, spaghettini, etc. but not rice noodles!) and use tongs to gently toss the noodles with the soy-butter sauce. While tossing the noodles in the sauce, also add in the turnip greens, a handful at a time and use the heat of the noodles/pan to gently wilt the greens. When all the greens are wilted and sauce is thoroughly combined with the noodles, add in the reserved turnips and toss until warmed through. Taste and add a bit more soy sauce and butter if you prefer. Transfer to serving plates, top with sesame seeds, sliced scallions and a generous sprinkling of shichimi togarashi.
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