Prepare the turnips by separating the leaves, peeling the skin, and cutting two into wedges. Grate the remaining two turnips and lightly squeeze out excess water. Chop the leaves into 4cm pieces. Trim the root of the shimeji mushrooms and separate them into small clusters.

In a pot, combine the seasonings (water, sake, mirin, salt, soy sauce, and dashi powder) and bring to a boil over medium heat. Add the pork and cook until the color changes, then skim off any foam.

Add the turnip wedges and shimeji mushrooms to the pot. Cover and simmer on low heat for about 5 minutes until the turnips are tender.