Simmered in a savory dashi based sauce, Nishime is a classic one-pot vegetable stew to serve in Osechi for the Japanese New Year celebration.
In a small saucepan, add 1 cup water and 1 dashi packet. Slowly bring to a boil on medium-low heat, while gently shaking the bag a few times to get more flavors. Once boiling, lower the heat and cook for 1 minute. Then turn off the heat.
Remove the pot from heat and remove the dashi packet. Add the dried shiitake mushrooms in dashi to rehydrate for 15 minutes.
Remove the tough strings off the snow peas.
Make Tazuna Konnyaku. Slice konnyaku to about 1/8 to 1/4 inch (7-8 mm) thick. At the center of each slice, make a 1 ½ inch slit.
[Optional] If you want to make Hana Renkon (Flower Lotus Root), here is the tutorial.
[Optional] Cut out the carrot into a flower shape. You can eat the cutout carrot (mince it and use in fried rice or soup).
Lightly peel the gobo skin with the back of your knife (unlike taro, you want to preserve the flesh as much as possible as the flavor of gobo stay right under the skin). Cut the gobo using Rangiri Japanese cutting technique and soak in water to get rid of starch and astringent taste.
By now the dried shiitake mushrooms should be soft and hydrated in the dashi. Squeeze the liquid out from the shiitake mushrooms. And strain the dashi over a fine mesh sieve over a measuring cup. You will need 200 ml (= take away 2 Tbsp from 1 cup).
Discard the stem of shiitake mushrooms. [Optional] Cut the edges to make into a hexagon, which represents turtle shape for longevity.
Cut the chicken tender using Sogigiri. cutting technique. It creates more surface which allows the chicken to cook faster and absorb more flavors.
Mix well with seasonings and ingredients. Add carrot, konnyaku, and shiitake mushrooms (save the snow pea for garnish).
Open the lid and gently mix the ingredients. Serve individually or in a large bowl. Garnish with snow peas (I cut each diagonally in half).
Transfer Nishime in an airtight container and let cool completely before storing in the refrigerator. You can keep in the fridge up to 5 days. Reheat in a pot and serve. The flavor will intensify as time passes. If you plan to serve later on, you may consider reducing the amount of seasoning. Nishime also freezes well. Defrost overnight and reheat in a pot.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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