Western-Style Simmered Kohlrabi

Western-Style Simmered Kohlrabi

This dish of turnip-like kohlarbi and okahijiki is quickly simmered. Cherry tomatoes and herb salt make this a refreshing dish.

Ingredients: 3 servings

1 (250 g)
2 slices
Okahijiki (type of saltwort)
40 g
Cherry tomatoes
Olive oil
1/2 tablespoon
Soup stock cube
1/2 cube
1.5 cups (300 ml)
Herb salt
to taste
1 teaspoon


1. Peel the skin off the kohlrabi and cut into large pieces. Chop the bacon. Cut the okahijiki and cut the cherry tomatoes into halves or fourths.
2. Heat the oil in a pot and sauté the kohlrabi and bacon. Once coated in oil, add the water, soup stock cube, and herb salt, and simmer.
3. When the kohlrabi becomes slightly tender, add the okahijiki and cherry tomatoes. Add salt if needed.
4. Mix the katakuriko into water (2 teaspoons) to make a slurry and pour it in. Once the sauce slightly thickens, it's ready.
5. In German, "kohl" means "cabbage" and "rabi" means "turnip." They're suitable for cultivation in cold temperatures.
6. Kohlrabi is great for stabilizing blood pressure, improving immunity, and beautiful skin. Even after cooking, their vitamin C content is maintained.

Story Behind this Recipe

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.