TURNIPS WITH SPICY MEYER LEMON DRESSING

Turnips with Spicy Meyer Lemon Dressing image

Provided by Konbi, Los Angeles, CA

Yield 4 servings

Number Of Ingredients 10

2 cups bonito flakes
½ cup sugar
½ cup usukuchi (light) soy sauce
¼ cup mirin (sweet Japanese rice wine)
1 Tbsp. ichimi togarashi
Zest and juice of 4 Meyer lemons or regular lemons (about ½ cup juice)
2 bunches hakurei turnips with tops
2 Tbsp. vegetable oil
Kosher salt
Toasted sesame seeds (for serving)

Steps:

Preheat oven to 425°F. Grind bonito flakes in a spice mill or blender until finely ground (you should have about 2 Tbsp.). Bring ground bonito, sugar, soy sauce, mirin, and togarashi to a boil in a medium saucepan. Reduce heat to medium and simmer, stirring often, until reduced by a third, 12-15 minutes. Pour dressing into a small bowl; cover and chill until cold, at least 30 minutes and up to 3 days. Stir in lemon zest and juice.
Meanwhile, separate tops from turnips. Trim stems from leaves; discard. Coarsely chop leaves. Cut turnips into 1" wedges. Toss turnips and leaves with oil on a rimmed baking sheet; season lightly with salt (the dressing is salty). Roast, tossing halfway through, until leaves are wilted and turnips have taken on a touch of color, 12-15 minutes.
Transfer turnips and leaves to a platter; spoon some of the dressing over (you'll have extra). Sprinkle with sesame seeds.