Taki-awase is an elegant dish in which three colours - the pink of the prawns, the white of the turnips and the green of the mangetouts - resemble a lady’s spring kimono.
Par-boil the turnips in boiling water for 3 minutes. Drain, then place them side by side in a deep pan. Add the dashi stock and cover with a saucer to submerge the turnips. Bring to the boil, then add the shoyu, 5ml/1 tsp salt, the mirin and sake. Reduce the heat to very low, cover and simmer for 30 minutes.
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