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1
Trim turnip bulbs from greens.
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2
Wash the greens well and prepare a large pot of boiling water with a few pinches of salt.
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3
When the water boils, put in the greens with the thicker stalk end first, then submerge the rest of the leaves part into the pot with chopsticks.
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4
Cook for 30-60 seconds until the greens are bright green.
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5
Remove from boiling water and right away rinse in cold water so it stops cooking.
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6
Drain, and gently squeeze out extra water and then cut the leaves into 5 cm pieces.
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7
Put aside for now.
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8
Now let's make the Japanese dashi!
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9
You need about 13-15 grams (2 handfuls) of katsuobushi flakes.
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10
Or, if you have your own broth, just use 400 ml of that.
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11
Bring 400 ml water to a boil.
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12
Add the katsuobushi flakes, turn the heat to low and simmer for 3 minutes.
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13
Stop the heat and let it set for 1 minute.
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14
Lastly strain out the flakes with a strainer/colander.
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15
Now you have dashi!
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16
Put the dashi back into a medium pot.
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17
Add the salt, soy sauce and sake to the pot and bring to a boil.
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18
Turn to low.
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19
Add the turnip greens from before and when it boils again, stop the heat.
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20
Put the greens into a large dish (or separate into everyone's bowls).
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21
Pour over some of the broth, a dash of sesame oil and if you have it, some thin slices of yuzu skin or zest.
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22
:D
