Nishime Japanese Stew Recipe Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2cups Chicken or fish stock/broth (I use Chicken)
1 cup deboned skinless chicken or pork butt chopped bite size
1 cup gobo scraped and cut into ½ inch diagonal pieces, soak in water with one tsp or 2
vinegar until ready to use 15-20 minutes. This prevents gobo from turning brown.
2 medium carrots, peeled, in bite-sized chunks
1 cup renko (lotus root) peeled and sliced
1 10-ounce can bamboo shoots
1 pkg. nishime konbu (dried kelp/seaweed) soaked in water until soft, washed.
*Tie into knots at 1-1/2 inch intervals and cut between the knots.
1 cup koimo peeled (Japanese potatoes/taro) (can get it fresh but sometimes not available
so I get the frozen pkg in the veggies section)
1 cup Shiitake mushrooms (soak in plenty of water, cut off stalks)
1 block konnyaku, in bite size pieces
1 pkg aburage (fried tofu), optional
Sauce: 1-1/2 teaspoon salt
1 tablespoon sugar
2 tablespoon shoyu
1 tablespoon Mirin (Japanese cooking wine)
“OR JUST USE OYSTER SAUCE TO TASTE”
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Directions: |
Directions:Bring chicken broth to a boil over medium heat. Add chicken or pork, gobo, carrots; cook 5 minutes. Add bamboo shoots and konbu (seaweed), cook on medium heat 10 minutes or until gobo and konbu are tender. Then add vegetables except for koimo (taro). Cook on low heat, stirring now and then with rice paddle (so you don’t mash the carrots) until the veggies are done and then add the koimo. Simmer until done.
Combine sauce ingredients and add to pot, stirring to mix thoroughly. Taste as you go along and add more seasonings to your taste. Do not boil or cook on high heat, especially if you add chicken as it will get hard. You can add other vegetables but I do not recommend broccoli as florets will break off into little pieces and will not look attractive.
“OR JUST ADD OYSTER SAUCE TO TASTE.” NOTE: Can use corn starch to thicken sauce.
Note: When I want it quick, I use the frozen package of Japanese veggies that already have the taro, gobo, lotus root, shiitake and carrots in it. They also have frozen packages of Japanese taro, too. Saves time on preparation but of course, fresh is always better. You can also use 1 tablespoon oyster sauce (or to taste) instead of making this sauce. They both taste great! |
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Number Of
Servings: |
Number Of
Servings:4-6 servings |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: I first had this dish when Celeste Correa made it for New Years. She said whenever you go to a Japanes Home for New Years, this is always on the menu. Just a Japanese traditional comfort food made primarily with root vegetables-lotus root (Rinkon), birdock (Gobo), taro (Koimo), seaweed/dried kelp (Konbu) and yam plant (konnyaku). I love it over hot steam rice any time. Enjoy this classic Japanese meal which involves simmering - but not boiling or stewing - then cooled and reheated a few times, infused with soy-sugar flavors deeply into the ingredients. Make it a day ahead and refrigerate overnight. Always tastes better the next day.
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