Japanese Turnip stewed with Baby Fish and Mountain Pepper

Japanese turnips are great. Not only the white root, but even the stems and leaves are edible. The leaves taste a lot like kikuna greens with their citrus-y flavor profile, making them a good fit with baby fish and mountain pepper. The greens can be cooked as a separate dish or mixed in with the root as I do here. 

Make sure to buy turnips with the leaves still on. 

Soak the leaves to get any remaining soil off. 

Use a peeler on the root. It's smart to hold the stump of the stem when you peel the root so that you don't cut yourself. 

Once you have finished peeling the roots, cut off the stem stumps.

Quarter the roots lengthwise and then halve the result longitudinally.

The seasonings I use are soy sauce, cooking sake, baby-fish-and-mountain-pepper as a rice topping, and Okinawan mix spice, which makes everything better.

Add the seasonings and roots to the skillet with some water and start the boiling process.

While the roots are boiling wash and cut the stems and leaves. Add the stems and then the leaves to the skillet.

Boil everything together until the leaves start to wilt.

Turnips have great cost performance because you can literally eat the whole thing. Now that consumption taxes have gone up, turnips are even more attractive for your dinner table or lunchbox, not to mention healthy for your body and wallet.