Vegetable Nishime
Vegetable Nishime
"You'll often find this comforting Japanese staple at gatherings around the New Year. This recipe is vegetarian, but you can also add protein like chicken to turn it in to a hearty meal." - Dorvin Shinjo, Development Chef de Cuisine
Ingredients
- 1 ounce Nishime konbu
- 4 cups Tsuyu
- 1 cup Water
- 1 4 oz. piece Lotus root
- 1 Carrot
- 2 ounces Shiitake mushrooms
- 8 ounces Huli Huli Chicken (Optional)
Instructions
- Peel and dice the carrots and lotus root into large pieces.
- Soak shiitake mushrooms to rehydrate. Also soak the Nishime Konbu to make it more pliable. (To tie into knots).
- Mix Tsuyu base and water in a 4:1 ratio (Tsuyu to water).
- In a medium pot, add the Tsuyu base to cover the vegetables and bring to a boil.
- Once it's boiling, reduce the heat to low and let the Nishime simmer for about 10-15 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally and skim off any scum that forms on the surface.
- If adding chicken, break down the pieces into desired size. Save all the liquid in the container. Add chicken to finished Nishime along with the chicken liquid.
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