This dish of turnip-like kohlarbi and okahijiki is quickly simmered. Cherry tomatoes and herb salt make this a refreshing dish.
I came up with a kohlrabi simmered dish that could be made in 5-10 minutes. The acidity of the tomatoes and the herb salt make this a perfect choice for summer.
Once you add the cherry tomatoes, be careful not to over-boil it. Cook the kohlrabi just enough to keep their crunchy texture.
Enjoy Japanese food around the world.