Turnips

• 5 small turnips
• 1¼ cups (300 ml) turnip stock (recipe below)

Cut the turnips in half lengthwise and peel off the rind. Combine the turnip stock and dashi in a metal container, cover, and heat in a 212°F (100°C) steamer. Add the turnips, cover, and steam for 20 minutes. Transfer to a saucepan, add the usukuchi soy sauce, mirin and salt, and simmer over low heat for 10 minutes.

Turnip Stock: Combine 8⅔ <