So Creamy! Tender Crab Egg-Drop and Turnip Stew

• 1 Turnips (large)
• 5 stick Imitation crab sticks
• 1 Egg
• 1 leaf Turnip leaf
• 500 ml Dashi stock
• 2 tbsp Mirin
• 1 tbsp Sake
• 1 tbsp Sugar
• 1 1/2 tbsp Usukuchi soy sauce
• 1 Grated ginger
• 1 Katakuriko slurry

1. Cut the leaves off of the turnip, and thickly peel the turnip as you would an apple.
2. The point is to thickly peel with a knife without using a peeler!
3. Cut into about 1 cm sliced vertically after peeling.
4. Chop into a dice.
5. This time, I had 450 g of turnip with the skin peeled off.
6. Add the turnip and to a pot and turn on the heat.
7. Cover with a lid after bringing to a boil, and boil over low medium heat for about 7 minutes.
8. During that time, cut the imitation crab in half and tear.
9. Finely chop up the turnip leaves as well.
10. After boiling for 7 minutes, add imitation crab and soy sauce, and boil for about an additional 4 minutes.
11. Adjust the amount of soy sauce to your liking .
12. Check that the turnips have softened, thicken with katakuriko, and stir in a whisked egg.
13. Add ginger if you like.
14. Turn off the heat and then add turnip leaves .
15. This tastes great piping hot or chilled.
16. Arrange into bowls, and enjoy!
17. Don't throw out the leftover turnip leaves!
18. Make "Irresistible Rice!
19. Turnip Leaf Furikake".

crab sticks, egg, leaf, mirin, sake, sugar, soy sauce, ginger, slurry

Taken from cookpad.com/us/recipes/170654-so-creamy-tender-crab-egg-drop-and-turnip-stew (may not work)