These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more.
Zest and juice of 4 Meyer lemons or regular lemons Ichimi togarashi, a red-pepper-forward seasoning mix, can be found at Japanese markets, in the Asian foods section of some supermarkets, and online.Preheat oven to 425°. Grind bonito flakes in a spice mill or blender until finely ground . 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.
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 . 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 . Sprinkle with sesame seeds.
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