Nita-kumoji (Simmered Aged Turnip-Green Pickles)

Name: Nita-kumoji (Simmered Aged Turnip-Green Pickles)
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 10 servings
Cuisine: Japanese
Ingredients: properly fermented long-salted turnip greens 10 plant; cooking oil 2 tbsp; sesame oil 1 tbsp; white sesame seeds 2 tbsp; soy sauce 180 ml; mirin 180 ml; sake 180 ml; niboshi dried sardines 20 g; dried red chilies 2 piece; water for simmering 1000 ml

Quick answer

Total time: 85 min
Level: Medium
Servings: 10 servings
Ingredients: 10

About this dish

In the Hida region of Gifu, turnip greens salted down for winter turn sour by spring, and that is when they went into the pot with dried sardines, soy sauce, mirin, and sake and cooked until almost no liquid was left.

Kumoji is said to come from an old court word for pickles. The greens soak through several changes of water, but a little salt is left in on purpose: without it, all you taste is soy sauce.

Ingredients

servings

IngredientAmount

properly fermented long-salted turnip greens10 plant

niboshi dried sardines

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dried red chilies2 piece

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Instructions

6 steps

1

Use the 10 turnip-green pickles only if properly fermented, with no fuzzy mold, slimy film, spreading black or pink discoloration, or rotten odor. If any appears, do not taste and discard the entire pickle batch.
2

Rinse each pickle under cold running water to remove surface salt, then soak in a large container for 30 minutes.

Change the water and repeat 2 to 3 times. Taste one stem; it should no longer be excessively salty but should retain mild salinity.
3

Squeeze the desalted greens lightly and cut into 3cm lengths.

Heat 2 tbsp cooking oil in a wide deep pot over medium heat and stir-fry the greens for 7 minutes to coat them evenly.
4

Add 180ml soy sauce, 180ml mirin, 180ml sake, 20g niboshi with heads and guts removed, and 2 seeded dried chilies.

Pour in 1000ml water to nearly cover the greens and simmer over medium heat for 25 to 35 minutes, stirring the bottom occasionally, until almost dry.
5

When only a thin layer of liquid remains, remove the niboshi and chili or leave them according to preference.

Add 1 tbsp sesame oil and 2 tbsp white sesame, raise to high heat, and toss quickly for 1 to 2 minutes until glossy.
6

Turn off the heat and rest for 10 minutes so the greens absorb seasoning, then serve warm.

Transfer leftovers to shallow containers within 2 hours, refrigerate at 4°C or below, and reheat thoroughly within 3 days.