Shiro-dashi (diluted with the usual amount of water)
Water (to adjust the taste)
Yuzu pepper paste (optional)
Chop off the leaves of the kohlrabi, and peel the skin.
Chop the kohlrabi into quarters, then slice into 3 mm thick wedges. If slicing them is too much trouble, since they'll ultimately be processed in a blender, you can roughly chop them.
Put the kohlrabi into a pot with the shiro dashi and bring to a boil. After boiling for 3 minutes, turn off the heat. Add more water if most of the moisture evaporates.
Combine the boiled kohlrabi and shiro dashi in a blender. My blender has a heat-resistant container, but if yours doesn't, allow it to cool first.
Pulse in the blender until smooth and creamy.
Serve with sesame seeds and yuzu pepper paste to taste.
Story Behind this Recipe
I came up with a delicious way to eat plenty of kohlrabi as we enter this cold season.
Substitute the shiro dashi with consommé or Chinese soup stock. Or, for those who are worried about salt intake, reduce the amount of shiro dashi, and dilute with soy milk or regular milk! Add ginger for a nice warming touch. You could also use other vegetables besides kohlrabi, such as daikon radish, broccoli, potatoes, or kabocha squash.