The tempura turnip used for Yukimi-style should be grated using the finer mesh of a grating tool (see photo). By grating it finely, it will not leave a rough texture in your mouth, and will be smooth and easy to eat. This time, I used sea bream bones to make the soup, but I think it would also be delicious with soup made from turtle, conger eel, or whatever ingredients are available at the time. At first, you can eat it by crumbling the hard rice, then make a sardine hotpot, and after that, as the rice softens while simmering, you can enjoy it as a porridge-like dish.

1. Cook the rice and make it into rice balls and fry it.

②Salt the bones and head of the sea bream, grill it, and make a soup with water, kelp, green onion, and ginger. Season with light soy sauce and salt.

3. Drain the turnip. Boil the shrimp in salt. Boil the mibuna greens until golden brown and soak in seasoned salt.

4. Heat the sea bream soup and grilled radish rice in a small pot. Add grated tempura turnip, shrimp, and mibuna greens and serve.