Sadako's Nishime Simmered Vegetables
By: Kevin Tu
Published: Thursday, December 10, 2009 - 5:46pm

Ingredients




2 cups Lotus Root
2 tablespoons Rice Vinegar
2 cups bamboo shoots
1 cup carrots
15 pea pods
2 cups Taro root
2 cups dashi
1/2 cup sugar
1 teaspoon to 2  salt
1/2 teaspoon msg (optional)
2 tablespoons to 4  Soy sauce

Preparation

1 Peel and cut off end of lotus root. Then slice to 1/4" thick. soak in water for 10 minutes. Drain place in saucepan and add enough water to cover. 2 Add 2 Tbsp of rice vinegar to water to keep root white 3 Cups bamboo shoots sliced to 1/4" thick 4 Cup carrots, peeled and cut into shapes of flower ( sliced to 1/4" thick) 5 Cups konnyaku, soak and rinse slice to 1/4" islices and shape into a ribon 6 Pea pods remove strings rinse and cook 7 Cups sato imo (Taro Root) peel and wash with a little salt to get rid of stickiness. cut into chunks or slice 1/2" thick 8 SAUCE: 2 cup Dashi, 1/2 cup sugar, 1 to 2 tsp salt, 1/2 tsp msg (optional), 2 to 4 Tbsp. Soy Sauce 9 Cook Vegetable in sauce until done vegetable cook for different lengths of time. cook approx 20 minutes except pea pods (add at the end.)  cook sato imo seperately in remaining liquid. 10 Other option: prepared konbu maki soaked in cold water 10 to 15 minutes, boil 15 minutes in cold water. or, daikon, shiitake mushrooms, chicken ects

About


this recipe was found in Seattle Uwajimaya.