Remove the skin from the turnips, cut them into thick wedges, then shave the edges. If you have any leaves from the turnips, mince them. Pour boiling water over the atsuage to (remove excess oil) and cut into bite-sized pieces.
Heat the turnips, dashi stock, sake, mirin, and soy sauce in a pot, and reduce to medium heat after it comes to a boil.
After about 5 minutes, add the turnip leaves, simmer for 5 more minutes, then add the atsuage.
Stew for a while, and it's ready to serve when the turnips become tender.
Story Behind this Recipe
I've been enjoying stewed dishes thanks to Osake Choumiryo Academy.
Be sure to shave the edges off of the turnip wedges. The difference in the finished product is substantial. Make kimpira out of the skin and shavings!