TURNIP LEAVES ~ KABU NO HAPPA

turnip leaves
katsuobushi (dried bonito fish flakes)
shoyu (soy sauce)

Steam the turnip leaves till tender. Leaves are best when root still small.
They can be cooked without cutting off from root.

After fully cooked, Squeeze out the water and cool.

To serve:

Cut in bite-size hunks and serve with katsuobushi and shoyu.