2 T mirin
 (sweet cooking rice seasoning - found near the soy sauce)
2 T sake (may substitute dry vermouth or white wine -- optional)

1 1/2 C water
3-4 T mellow white miso (reduced sodium, if available)

1 T butter (substitute coconut oil or vegan spread if you like)
1/2 tsp. sesame oil (optional)
1 bunch Japanese Turnips with greens

Stir the miso, softened butter (or substitute) and 1/2 tsp. sesame oil together, set aside.

Remove stems from turnips and chop up the leaves, half or quarter the turnips.  Bring the water, mirin, and sake to a boil in a large skillet, add the turnips and cook over medium high (covered) for about 10 minutes.

Add the greens gradually stirring gently (you don't want to break up the turnips) until all the greens fit in the skillet, cover and cook an additional minute or two (until the greens are wilted).  Uncover and continue cooking until the liquid is reduced to a glaze, then add the miso/butter/sesame oil mixture and heat through.

Note:  This recipe works well with eggplant - either classic or Japanese eggplant.  Bake eggplant slices under tender and prepare the glaze by boiling the water, mirin and sake and allowing approximately 5 minutes for the alcohol to cook off and the liquid to reduce (uncovered).  Add eggplant and cook for a few minutes, then add miso/butter mixture and heat through.