This recipe was inspired by a David Chang dish that includes browned radishes and turnips tossed in a honey soy glaze with shiitakes coated in crunchy rice crackers. I make it a lot and am always surprised by how complex the flavors are for few ingredients. I decided to try to turn all these flavors into an appetizer of sorts and I think the results were surprising and delicious. —savorthis
medium turnip (or more if you have baby turnips)
crispy rice cereal (I used brown rice cereal)
Preheat oven to 450. Trim radishes leaving a bit of the stem. Peel turnip and slice into wedges similar in size to your radishes. Toss all in a bit of olive oil, season with salt and roast in the oven. Flip once they start to brown, about 8-10 minutes and remove when brown and tender. The radishes will still have a bit of a bite which I prefer but you can roast a bit longer if you wish. Allow them to cool slightly.
Meanwhile, crush the rice cereal slightly leaving a variety of textures. Grind the nori in a spice grinder to a coarse dust. Heat 1 T. oil in a pan and add the cereal and nori stirring until fragrant. Allow to cool.
Put honey, soy, molasses and lemon into a small pot and bring to a slow boil. Use a candy thermometer to get the syrup to about 240 degrees then turn to a simmer. If you don't have a candy thermometer, you can drop a bit into cold water. It should harden enough that you can pick it up but it should still be pliable. Take caution at this point not to burn the mixture. It can go quickly.
Grab a radish by the stem, dip it 2/3 of the way into the syrup allowing a bit to drip off. Dip into the rice mixture to coat. Repeat with remaining vegetables and serve immediately. You can also dip all the veggies into the syrup first, putting them on a sheet pan and dip them all in the cereal at once. In fact you could probably also serve the syrup in a warm dish (or over a burner) with the crushed rice on the side and allow people to dip for themselves.