sweet white turnips, 1 bunch (5~6 medium sized turnips)
shiokonbu, 10 g
turnip greens, 1/2 bunch
salt, one pinch (about 1/4 tsp)
(1) Slice the turnips, and cut the turnip greens into thin strips.
(2) In a sealable plastic bag, combine all ingredients. Rub to mix the ingredients.
(3) Set aside for a while to allow the flavors to soak in.
“Shiokonbu” is a mix of salt and konbu seaweed that can be found at any Asian supermarket with a good selection of Japanese products. Fish stock can be substituted for shiokonbu; the recipe can also be made with salt only, though the “umami” taste will be lost.