Peel the turnips, scoop out the center with a spoon, and cut a slice off the bottoms to make them flat (don't throw out what you scooped out).
Use the discarded scraps of turnip by mincing. Add a bit of the turnip greens, chopped up into 5 mm pieces.
Finely chop the carrot and grate the ginger. Mix in a bowl with the turnip parts, pork, katakuriko, salt and pepper with your hands.
Stuff the filling into the hollowed out turnips. Mound any leftover filling on top and form into a dome.
Cut the enoki mushrooms and turnip greens into easy to eat pieces.
Put the dashi stock, sake, and 1 scant teaspoon of salt into a pot, and place the stuffed turnips carefully into it. Cover with a lid. Start cooking over high heat, and when it comes to a boil, turn the heat down to low and simmer for 15 minutes.
Add the enoki mushrooms and turnip greens, simmer for another 5 minutes and it's done!
Transfer to serving bowls and enjoy while piping hot. It's also delicious with a little shichimi spice scattered on top.
Story Behind this Recipe
I received large turnips, and thought it was a shame to just chop them up, and wanted to come up with a recipe that used them whole. These look cute, and while it looks like they take a long time to cook, they're actually very easy, so I like this recipe a lot.
The turnips don't have to be totally immersed in the dashi stock since they will be steam-cooked. If it looks like the pan is going to boil over, open the lid a crack and continue simmering. Use whatever additional vegetables you like. Shimeji mushrooms and bean sprouts are good too. You can also make the soup Chinese flavored.