Sure, there’s the kohlrabi itself, but don’t forget the leaves. Cooked up a touch, tossed with soy sauce and a bit of sesame oil, topped with shichimi — good eats! (That and a basic but good stir-fry makes a fine meal.)
Next time around I’ll probably just steam the leaves but if you’d like to try it it’s quite simple:
1 large bunch kohlrabi with greens
1 tsp. toasted sesame oil
~ Good quality soy sauce, to taste
~ Shichimi, to garnish (see note)
1. Tear the leaves away from tough ribs and stems. Bring a pot of water to a boil, add the kohlrabi leaves, and boil until tender, 1 to 3 minutes, depending on the age of the leaves. Fish out a leaf and taste it after 1 minute to determine cooking time.
2. Drain the greens in a colander and push on them with a spatula to remove as much water as possible. Roughly chop the cooked greens and place them on a serving plate. Toss with the sesame oil and soy sauce to taste. Sprinkle with shichimi and serve as a side dish with rice and steamed fish or a meat stir-fry.