Ingredients

• 2 cups bonito flakes
• ½ cup sugar
• ½ cup usukuchi (light) soy sauce
• ¼ cup mirin (sweet Japanese rice wine)
• 1 Tbsp. ichimi togarashi
• Zest and juice of 4 Meyer lemons or regular lemons (about ½ cup juice)
• 2 bunches hakurei turnips with tops
• 2 Tbsp. vegetable oil
• Kosher salt
• Toasted sesame seeds (for serving)

Instructions

1. Preheat oven to 425°F. Grind bonito flakes in a spice mill or blender until finely ground (you should have about 2 Tbsp.). Bring ground bonito, sugar, soy sauce, mirin, and togarashi to a boil in a medium saucepan. Reduce heat to medium and simmer, stirring often, until reduced by a third, 12–15 minutes. Pour dressing into a small bowl; cover and chill until cold, at least 30 minutes and up to 3 days. Stir in lemon zest and juice.
2. Meanwhile, separate tops from turnips. Trim stems from leaves; discard. Coarsely chop leaves. Cut turnips into 1" wedges. Toss turnips and leaves with oil on a rimmed baking sheet; season lightly with salt (the dressing is salty). Roast, tossing halfway through, until leaves are wilted and turnips have taken on a touch of color, 12–15 minutes.
3. Transfer turnips and leaves to a platter; spoon some of the dressing over (you’ll have extra). Sprinkle with sesame seeds.