Nishime (pronounced “KNEE-she-may”) is a delicious Japanese vegetable “stew” in a thin broth, a dish that’s a staple in many Hawaii homes.
Once the ingredients (available in most Asian supermarkets) are cut into bite-sized pieces, all that remains is to pre-cook some of them, then throw everything into in a large pot of water and boil. Easy!
It’s delicious with steamed rice, often served in the same bowl over the rice, with lots of broth – the shiru (pronounced “SHE-roo”).
- NISHIME KONBU (thick, dark-green seaweed),1 strip (36-inches)
- BAMBOO SHOOTS, 1 cup, cut into 1½-inch pieces
- GOBO (burdock root), 1 cup, scraped, cut into ¼-inch diagonal slices
- SALAD OIL, 2 tablespoons
- PORK, 1/2 pound, thinly sliced
- WATER, 2½ cups
- SHIITAKE MUSHROOMS, 3 fresh, quartered (or if dried, soak before quartering)
- KONNYAKU (potato “jelly” block), cut into 1½-inch pieces
- DAIKON, 1 cup, cut into 1½-inch pieces
- CARROTS, 1 cup, cut into 1½-inch pieces
- LOTUS ROOT, 1 peeled and sliced into ¼-inch “wheels”
- ARAIMO (Japanese taro), 6-8 boiled and peeled
- A-GE TOFU (Deep-fried tofu cubes, pronounced “AH-Gay,” optional), 1 cup
- SUGAR, 3 tablespoons
- MIRIN (Japanese sweet rice wine), 2 tablespoons
- SALT, ½ teaspoon
- SOY SAUCE, 1/3 cup
- Wash the konbu and strip lengthwise into 3-inch wide strips. Tie the strips in knots at 2-inch intervals; cut between the knots and soak in water for 20 to 30 minutes. Drain, then place in a pot with water to cover and cook for 15 to 20 minutes or until tender.
- Bring a large pot of water to boil. Add the bamboo shoots and parboil for a few minutes. Remove from the water. Do the same with the gobo.
- In a large pot, heat the oil. Add the pork and stir-fry until light brown.
- Add the water, all of the vegetables, sugar and mirin. Cover, bring to a boil and cook for 10 to 15 minutes.
- Add the salt and soy sauce, and simmer an additional 10 to 15 minutes or until the vegetables are cooked.
- Serve with (or over) rice.