Local Style Nishime Recipe

Nishime or Japanese vegetable stew, eaten throughout the year, not only for celebrating the new year. Try the local and traditional style recipe. Enjoy!

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Nishime Local Style Recipe
Cuisine: Japanese Local Style Recipes
Serves: 6-8
  • 1 package nishime konbu
  • 4 dried shitake mushrooms
  • 1 tablespoon oil
  • 1 pound lean pork belly or 3 boneless chicken thighs, bite sized pieces
  • 1½ cup water (mushroom/konbu water)
  • 3 aburage
  • 1 package konnyaku
  • 1⅓ cup sugar
  • ⅓ cup shoyu
  • 1 package Dashinomoto
  • 1 cup bamboo shoots, cut to bite sized pieces
  • 1 cup carrots, cut to bite sized pieces
  • 1 cup gobo, ¼ inch thick diagonal slices
  • 2 cups araimo, cut to bite sized pieces
  1. Soak konbu and mushrooms in water for 2 hours. Keep liquid.
  2. Wash and strip konbu down the center lengthwise if too wide. Tie in knots about two inches apart. Then cut between knots.
  3. Cut shitake mushrooms into 1 inch pieces.
  4. Fry pork or chicken until light brown in tablespoon of oil. Add water, konbu, mushrooms, aburage and konnyaku. Cover and cook for 15 minutes.
  5. Add sugar, shoyu, dashinomoto, bamboo shoots, carrots and gobo. Cook another 15 minutes.
  6. Then, add araimo and cook another 15 minutes.
Eaten throughout the year, not only for ringing in the new year.

Traditional Nishime Recipe
Cuisine: Japanese
  • First pot:
  • 1 bag Japanese vegetables (400 grams or 14 oz.) includes: taro potato, lotus root, carrot, shitake, green beans, bamboo shoot, burdock root (gobo)
  • 5 fresh shitake
  • 1 large carrot
  • 250 grams (1/2 pound) konjac
  • 1 large chicken thigh, boneless
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1 tablespoon light brown sugar
  • 3 tablespoons soy sauce
  • Second pot:
  • 1 yurine (lily bulb) optional
  • 20 cc (about 1 tablespoon) Yamasa's konbu tsuyu (3x concentrated soup stock)
  • 80 cc water (4 tablespoons plus 4 teaspoons)
  • Third pot:
  • 30 cc (about 2 tablespoons ) konbu stock
  • 120 cc (about ¾ cup) water
  1. Vegetable preparation:
    Separate Japanese vegetables in individual bowls. Set aside. Take cleaned shitake mushrooms and slice tops to form a star like shape. Cut carrot into thick slices and cut into flower shapes, and make small incisions, then cut diagonally. Slice konac and then make small incision in middle. Then put one side through the hole. Boil for 3 minutes to skim the scum. Drain and set aside.
  2. First pot:
    Remove fat from chicken thigh, if preferred. Then cut into bite sized pieces. Parboil chicken to remove fat and scum. Drain well and set aside.
  3. In a large deep pot, add konjac, chicken, shitake mushrooms and cover with water. Bring to a boil and skim off the foam. Turn down to low heat and add sake, mirin, brown sugar and soy sauce. Cover with foil and simmer for 20 minutes.
  4. Then add lotus root, burdock root and bamboo shoot; mix well and simmer for about 15 minutes. Set aside.
  5. Second pot:
    Wash yurine and separate into pieces. In a small pot, add water and cook for a minute; drain and quickly rinse with cold water and drain again. Add konbu stock and water in small pot and bring to a boil. Then add yurine and cook for 3 minutes.
  6. Third pot:
    In a medium size pot, add konbu stock, water and bring to a boil. Cook taro potatoes for about 5 minutes. Add cut carrots and cook for 5 more minutes. Then add green beans and cook for 2 minutes.
  7. Arrange:
    Arrange vegetables in serving platter; without liquid. If desired, then spoon liquid over vegetables. Done!
Give this traditional style Nishime a try. A bit more work, but a pretty presenation and it taste good too!

Easy Nishime (Simmered Japanese Vegetables) Osechi-Ryōri 簡単煮しめの作り方 おせち料理 レシピ


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