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Sadako’s Nishime Simmered Vegetables


2 cups Lotus Root (Renkon), peel root until smooth, cut off ends and slice to 1/4 inch thick. Soak in water for 10 minutes. Drain, place in saucepan and add enought water to cover. 

Add 2 Tbsp. Rice Vinegar to keep root white.

2 cups Banboo Shoots, sliced to 1/4 inch thick

1 cup Carrots, peeled and cut into shapes of flowers (sliced to 1/4 inch think)

2 cups Konnyaku, soak and rinse, sliced to 1/4 inch slices and shape into a ribbon (make a 1 inch lenghtwise cut and pull one end through hole, forming a ribbon).

15 Pea Pods, remove strings ans rinse and cook. 

2 cups Sato Imo (Taro Root), peel and wash with a little salt to get rid of stickiness, cut into chunks or slice 1/2 inch thick


2 cups Dashi

1/2 cup Sugar

1 to 2 tsp. Salt

1/2 tsp. MSG (optional)

2 to 4 Tbsp. Soy Sauce


Cook vegetabled in sauce until done. Cook approx. 20 minutes, except pea pods (add at the end). Cook Sato Imo separately in remaining liquid.

Optional additional ingredients: Prepared Konbumaki (seaweed): soak in cold water for 10 to 15 minutes, then boil in the same water for 15 minutes. Daikon Radish, Shiitake Mushrooms or Chicken may also be added. 

Main Appetizer