Let’s talk about comfort food. Most of us think of macaroni and cheese, chicken noodle soup, fried chicken or mashed potatoes. Although really comfort food relates directly to our roots, our upbringing and our family’s culture. When do we need comfort food? After a rough day at work, following a break-up or a big fight and when we are sick. There is one other time for me. When we are facing hard truths about ourselves that cause us to look deeper than we normally do and cause us to be uncomfortable. I think with the events of the past two weeks in America, we may all need some comfort food right now.
There has been tough stuff happening recently, a lot of racial injustice and (hopefully) fierce converstions happening about the current state of affairs. If you are not a person of color, put yourself in someone else’s shoes. What if every single moment a cop pulled you over or walked up to you, it could be your last moment. I cannot pretend to have the solution. We can have action. We can stand up against injustice. I know comfort food doesn’t really fix the issue. Just like it doesn’t really fix the bad day or the terrible breakup. It can help sooth our souls while we think of a more permanent solution. In the meantime, let’s make sure we are educating ourselves.
Which brings me to my comfort food and music. Japanese food brings me so much comfort. I grew up in Tokyo, which for awhile was my roots and my culture. I haven’t lived in a single place my entire life as long as Japan. Nihonshoku (Japanese food) feeds my soul and soothes whatever ails me. Now, for better or worse, the music I was listening to during these early 2000’s, also feeds my soul. The featured vinyl album brings me right back.
Vinyl: Alicia Keys – Songs in A Minor
Soy Glazed Hakurei Turnips
Prep Time – 5 minutes
Cook Time – 10-15 minutes
Total Time – 20 minutes
Serves 2, as a side
Ingredients
1 bunch of Hakurei turnips (1/2-3/4 pounds) with greens attached
1 Tbsp of EVOO
2 tsp full strength soy sauce
1 tsp honey
Nanami togarashi spice to taste (paprika and sesame seeds would work in a pinch.)
Instructions
1. Trim the turnips from the greens. Set the greens aside. Place the turnips in a skillet and add 1/3 cup of water. Add the EVOO, soy sauce and honey. Turn heat to medium.
2. Once the turnips in liquid have started boiling, let them continue for 10-15 minutes. If you like your turnips softer aim for the longer end. Remove the turnips with a fork or slotted spoon and add the greens to the liquid. Cook until just tender, 3 minutes or so. Turn frequently to help coat the greens. Plate the greens, top with the turnips and sprinkle with Nanamitogarashi.
Optional: Serve with Wild Sashimi grade salmon on rice for a complete meal.
Notes
- Any turnips may be used really. Hakurei turnips are much smaller and tend to be milder. For larger turnips, quarter to follow the same directions.
- Make this gluten free by using tamari sauce and vegan by usingc cane sugar instead of honey.
- Serve with sake for a real treat!