Back to Recipes

Sadako’s Nishime Simmered Vegetables

Ingredients

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

Sauce

2 cups Dashi

1/2 cup Sugar

1 to 2 tsp. Salt

1/2 tsp. MSG (optional)

2 to 4 Tbsp. Soy Sauce

Preparation

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

Comments

Uwajimaya