Shogoin Turnip Simmered with Red Seabream (Taikabura)

Shogoin Turnip Simmered with Red Seabream (Taikabura)

The clear soup of turnip and red seabream makes the dish so elegant.

Ingredients (4 servings)

  • 1/4 Shogoin turnip
  • 1 (200g) head of red seabream
  • (A)
    5g Kelp
    400ml Dashi stock
    50ml Sake
    20ml Mirin
  • (B)
    20ml sugar
    30ml light soy sauce
    Salt, to taste
  • 1/4 Yuzu citrus (peel)


  1. (1) Cut the head of the red seabream into sizes that’s easy to eat, and boil lightly, then place in cold water in order to get rid of scales and dirt.
  2. (2) Peel the skin of the turnip thickly and cut into bite-size pieces. Cut the soft leaves into 5cm in length.
  3. (3) Combine (A) into a pot. Then add red seabream (1), and turnips (2) and place over medium heat.
  4. (4) When the turnips (3) have become soft, combine (B) into the pot. Cook over medium heat to saturate the flavor, then add the leaves from (2) and let it simmer for a moment longer.
  5. (5) Place the red seabream, turnips, and leaves from (4) into bowls and pour the simmered broth in. Garnish with finely sliced of Yuzu citrus peels.