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GET IT NOWMy Hakurei Turnips Recipe Is Sweet, Savory, And So Simple
If you’ve had roasted turnips before, you’ll notice Japanese Hakurei turnips are a little different, but in the best way. They still get tender and golden when cooked, but their natural sweetness really shines through, especially with the miso maple sauce I toss them in. I love them because they feel a little fancy without any extra effort. Here’s why you’ll love them too:
- Sweet, buttery, and full of flavor – Hakurei turnips get tender and buttery when roasted, with a natural sweetness that sets them apart. I tested a few dressings before landing on my miso maple combo. It hits the perfect balance of savory and sweet and makes these feel way fancier than the effort it takes.
- Two ways to cook them – You can roast them in the oven or air fry them. I usually go for the air fryer since it’s about 1.5x faster, but both are delish and done in under 20 minutes. No Japanese turnips? Try air fryer eggplant or zucchini chips instead.
- Light and nutritious – They’re low in calories but packed with fiber, vitamin C, calcium, and more. I love when a veggie delivers on both taste and benefits.
Make these with me for a feel-good side dish that doesn’t skimp on flavor.
Ingredients & Substitutions
Here I explain the best ingredients for my Hakurei turnips recipe, what each one does, and substitution options. For measurements, see the recipe card.
Turnips:
- Japanese Turnips – These are also known as Hakurei turnips or Tokyo turnips, and they’re one of my favorite mild, slightly sweet root vegetables. They look like small white radishes and have a juicy, crunchy texture. You’ll usually find a bunch at farmer’s markets or grocery stores with a good produce section especially in late spring through early fall, though they’re around year-round. Just look for firm, bright white ones.
- Olive Oil – Avocado oil or regular sesame oil work as well. If you’re using sesame oil, make sure it’s not the toasted kind since it has a low smoke point.
- Sea Salt & Black Pepper
Miso Dressing:
- Miso Paste – I use a rice-based miso to keep it gluten-free. It adds that deep, savory flavor that makes the dressing so good. White or yellow miso both work here, too. If you have extra, use it for my black cod recipe to pair with these Japanese turnips!
- Rice Vinegar – This gives the most authentic flavor for the dressing, but if I’m out, I’ve used white wine vinegar or apple cider vinegar in a pinch.
- Maple Syrup – For that sweet balance, I use my Wholesome Yum Sugar Free Maple Syrup. It tastes like the real thing and keeps the sugar down. Regular maple syrup works too if that’s not a concern.
- Lime Juice – You’ll need about one lime’s worth, or 2 tablespoons. Fresh is best, but bottled works if that’s what you’ve got. Lemon juice is a fine backup.
- Sesame Seeds – I’ve used both black and white sesame seeds here. Either adds that little pop of texture and nuttiness that rounds out the Japanese turnips.
- Olive Oil
How To Make Hakurei Turnips
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep & season. Cut the Japenese turnips into halves or quarters and season them with the olive oil, salt, and pepper.
- Arranget the turnips. Add them in a single layer to the air fryer basket (shown in the picture) or spread them out on a baking sheet.
- Cook turnips. Air fry (this is my preferred method) or roast until they’re golden and tender, flipping halfway through.
- Mix the dressing. While they cook, whisk together all the dressing ingredients in a small bowl until smooth.
- Toss and serve. Drizzle the miso dressing over the warm Hakurei turnips and serve them up!
My Recipe Tips
- Don’t toss those turnip greens! The leaves are totally edible and actually really tasty. I like to sauté them with a little salt or a splash of soy sauce, kind of like how you’d saute spinach. You can even chop them up and throw them into soups, stir-fries, or salads if you want something a little different.
- The skin is thin and mild, so I usually leave it on especially when I’m roasting or sauteeing. Same goes for the tops: I left some on here because I love the contrast and they soften up nicely when cooked. You can remove them if you want.
- Whether you’re halving or quartering, try to keep the pieces the same size so they cook at the same rate. I just eyeball it, but it really does help them turn out more evenly golden.
- Give the turnips some breathing room so they roast or air fry evenly. I use this air fryer, and it holds all 5 cups without needing a second batch.
- Flipping the turnips partway helps them brown better on all sides. I set a quick timer so I don’t forget, and it’s totally worth the extra step.
Serving Ideas
Not sure what to serve with these? Here are some of my favorite ways to turn Hakurei turnips into a full meal:
- Simple Proteins – These turnips make a great side for air fried pork chops or a juicy seared chicken breast. I especially like them with seared salmon because the flavors just work.
- Asian Mains – For an Asian-inspired dinner, I love serving these with a quick chicken stir fry or salmon sushi bake. You can also pair them with any of my other Asian recipes.
- Vegetarian Mains – These Japanese turnips pair really well with hearty veggie dishes like cauliflower steaks or roasted cabbage steaks. I’ve served them together before and the textures and flavors work so well.
Hakurei Turnips
Cook Hakurei turnips in the oven or air fryer in 20 minutes, with a miso maple sauce that takes them to the next level!
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Ingredients
Tap underlined ingredients to see the ones I use.
Turnips:
Miso Dressing:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the air fryer to 350 degrees F (176 degrees C), or preheat the oven to 400 degrees F (204 degrees C).
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Toss the Hakurei turnips with olive oil, salt, and pepper.
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To cook Japanese turnips in the air fryer: Place the halved or quartered turnips in a single layer in the air fryer basket. (You may have to cook them in batches depending on the size of your air fryer.) Cook for 10 minutes, tossing halfway.
To cook Japanese turnips in the oven: Arrange the halved or quartered turnips in a single layer on a sheet pan. Roast in the oven for about 15 minutes, tossing halfway.
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Meanwhile, prepare the dressing. In a small bowl, whisk together all the dressing ingredients, until combined.
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Serve Hakurei turnips with the miso dressing.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you even browning, better texture, and way more flavor out of your Hakurei turnips.
- Serving ideas: See my serving ideas for easy proteins, veggie mains, and flavorful pairings that go perfectly with Hakurei turnips.
- Store: Keep Hakurei turnips in an airtight container in the refrigerator for 3-4 days.
- Reheat: Warm them in a 350 degree F oven, air fryer, or even the microwave until heated through. They’re also surprisingly tasty at room temp.
- Freeze: You can freeze these turnips without the miso dressing for up to 6 months.
- Note on nutrition info: The nutrition facts are calculated using Wholesome Yum Sugar Free Maple Syrup. Using regular syrup will change the numbers slightly.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Hakurei Turnips
16 Comments
Ann Roche
0I got several bunches of the Hakurei turnips in my CSA box. I found this recipe and tried it in my air fryer. Delicious!! The roasted turnips really were buttery and the dressing was fabulous. Easy, fast, and delightful.
suzi
0Asian Turnip, also known as “daikon cake” or “radish cake,” is a popular dish in Chinese cuisine. It is made from grated Asian turnip, rice flour, and various seasonings, then steamed or pan-fried until it forms a crispy outer layer.
Bob
0Thanks for the recipe. The turnips are delicious. One funny thing – when I adjusted the servings from 8 to 2, the recipe called for 1/16 cup of olive oil for the dressing. That’s technically correct, but 1 tablespoon would be more clear. A problem I had was that I could not find miso paste. I’ve used sweet soy glaze as a substitute – it seems to work.
Camille
0Love this!
Lisalia
0Yummy! I love trying new veggies. I’ve never head of Japanese turnips before this. We have an Asian grocery store with lots of new to me veggies to try. Luckily I found Hakueri and can’t wait to try it again.
Amy
0This is the first time that I have made this. It is surprisingly SO GOOD!
Kristyn
0Had no idea how delicious turnips could be!! Will be making them again for sure!
Andrea
0These Japanese turnips were full of flavor! I absolutely loved them, I cannot wait to make them again!
Tiffany
0So quick, easy and delicious! Thanks for sharing!
Natalie
0They are wonderful!!
laura
0Oh wow I love these turnips, can’t wait to make them again!!
Toni
0This is such a great recipe! I had no idea turnip could be this good! Thanks for sharing!
Beth
0This looks delicious. I wish I knew where I could find those turnips. Any suggestions?
Wholesome Yum D
0Hi Beth, my suggestion would be to check your local Asian food market or a natural/organic supermarket. Hope you enjoy this recipe!
Paula
0Love having another veggie recipe. This was a hit!
Natalie
0What a great idea. I have to give this a try. Looks healthy and delicious!