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["This is how to prepare turnips.", "Rinse the turnips first.", "Cut off the roots and bottoms of the turnips.", "The skin is normally very tender, so you don't need to peel.", "You can trim off the black bits around the top with your knife.", "Turnips don't have a crispy texture like daikon radish or cucumber and they tend to absorb salt quickly.", "After the preparation, you want to maintain the turnip's meaty texture, so slice into large chunks.", "If you slice it thinly, it will be too soft.", "I like chunky wedges.", "Carefully clean the mud or sand caught between the stalks with toothpicks.", "Salt the prepared turnips lightly.", "This is not for pickling, so you just need to salt lightly and don't need to leave it to stand for very long.", "The ideal texture is soft outside and still crispy inside.", "You need to let the turnips stand for about 3 minutes.", "Some water will seep out of the turnips.", "Rinse to remove the salty liquid and salt itself.", "Pat dry and chill in the fridge.", "Season the prepared turnips just before serving.", "When you add the seasoning, more moisture will come out and they will become very soggy, so season quickly.", "This is my yukari packet.", "I use the ""soft type"" for this recipe and recommend it if you can find it.", "Add plenty of yukari powder to the turnips and mix well.", "Drizzle toasted sesame oil.", "It's done.", "After a while, the yukari will colour the turnips very nicely.", "Be sure to season the turnips just before serving.", "Note: The salt content of yukari seasoning differs according to brand, so taste and adjust as needed."]
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