Nishime

Nishime
Serves 2

My experience in delivering a baby in Sendai, is that you will have to stay for 5 days in the hospital. During those 5 days, I had the opportunity to taste typical Japanase hospital catering. From my experience, all were good and light in taste. One of my favorite vegetable dish is Nishime. I love how the soyu, dashi, konnyaku and the assorted vegetable taste combine.

Ingredients:
750 ml water
1 sachet dashi consomme or chicken consomme
1/4 cup shoyu
1/2 tsp salt
1/2 tbs sugar
1/3 cup mirin
1/2 medium onion, cut long pieces
1/2 cup gobo, scraped and cut into diagonal pieces
1/2 cup carrots, peeled and cut into diagonal pieces
1/2 cup renkon (lotus root), sliced
1/2 cup konnyaku, sliced
1/2 cup koimo (Japanese potatoes), peeled
1/2 cup aburage (fried tofu), optional
1/2 cupshiitake mushrooms

How to prepare:
-boil water and add the broth, shoyu, salt, sugar and mirin, stir well
-when it comes to a boil add the koimo and cook half done
-add the carrot, renkon
-add the gobo, konnyaku and aburage

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8 thoughts on “Nishime

  1. Great photo! This takes me back to fond memories! Haven’t had konnyaku in a very long time. We used to slice it into rectangles, cut a slice into the center lengthwise, and twist the konnyaku inside of itself and it made a pretty shape.

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