Steamed Turnip 　(Kabura-mushi)
400g turnip (kabura)
150g codfish (tara)
80g beech mushroom (shimeji)
10g ginkgo nuts (ginnan)
20g water parsley (mituba)				kabura	shimeji
1 egg white (rampaku)
2 tbsp potato starch (katakuri-ko)
1 　tsp salt (shio) 2
A	200cc bonito soup (dashi)
	1 　 tsp salt (shio) 3			mitsuba	katakuri-ko
	1 1　　tbsp mirin 　2
	1 1　 tsp light soy source (usukuchi) 　2
B	1 tbsp potato starch (katakuri-ko)
	1 tbsp water
horseradish paste (wasabi)				wasabi
1. Separate beech mushroom into small clusters, parboil and sqweeze. 2. Parboil ginkgo nuts and drain. 3. Cut water parsley in 1 inchi length. 4. Cut codfish in morsel size. 5. Peel turnip, grate and wring lightly. Mix turnip, beaten egg white, potato starch and salt in a bowl. 6. Add prepared ingredients to turnip mixture, and mound in serving bowls. 7. Set bowls to preheated steamer and cook over medium heat for 20 minutes. 8. Heat bonito soup, add sake, sugar, light soy source and mirin, and bring to a boil. Add potato starch-water mixture to thicken. 9. Pour hot soup into each bowl and garnish with horseradish paste. Serves 5