2 tablespoons citron miso
100g red miso
yolk of 1 egg
2 tablespoons mirin
2 tablespoons sake
2 tablespoons sugar
1/4 citron

1. Peel turnips and cut sides off, making hexagons. Cut roots off near the bottom (so they can stand up). Cut into two pieces near the top. (The top piece will become the "lid".) Scoop out a round hole in a bottom piece to about 2/3 its depth.
2. Put water, konbu, dried eyes of scallops and chicken in a pressure cooker. Boil and scoop out fat which rises to the surface. Add sake, salt and turnips, cover it and heat for 5 minutes after pressure rises.
3. Remove the cooker from the heat and wait for pressure to go down.
4. Wrap shrimps with plastic wrap after pouring salt. Pour sake and salt over lily bulb, wrap with plastic wrap, heat together with shrimps for 1 minute at 500w in a microwave.
5. Cut grilled sea eel in 1 x 1 cm squares. Boil ginkgo nuts.
6. Stir citron miso to soften it.
7. Take the liquid out from a pressure cooker after pressure goes down and put in another pot. Bring to a boil, season with salt and add potato starch water to make liquid starch.
8. Put 1/2 tablespoon citron miso in each turnip, put chicken, grilled sea eel, a half shrimp, a ginkgo nut and lily bulb. Pour the liquid from step 7 over it.

Points

• By this method, it is possible to prevent turnips from getting mushy and also to shorten the cooking time from 20 minutes to 5 minutes.
• It is also all right to cut dried eyes of scallops into pieces and put it in the liquid starch.