Hanagiri Daikon No Hari-Hari Zuke (Pickled Dried Turnips)

Mrs. Nobuko Shibata

• 1 pkg. Hanagiri (dried chopped turnips)
• 1/2 bunch mitsuba (trefoil)

Pour boiling water over turnips and squeeze dry. Wash trefoil leaves carefully and parboil. Rinse in cold water.

Sauce:

• 1 cup shoyu
• 2 teaspoons sake or mirin
• 1/2 teaspoon gourmet powder
• 3 tablespoons sugar
• 1/4 cup vinegar

Add turnips to the sauce and soak for a day or longer. Keeps indefinitely in refrigerator. Cut trefoil leaves into 1/2-inch strips and add to hanagiri mixture just before serving. Chili pepper may be added.