How to Make Nishime (Japanese Simmered Vegetables Recipe)-Cooking with Mom

Nishime or Nimono, is a rustic Japanese dish that’s easy to make and simply delicious. Subscribe for more videos!

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Soy sauce
Dashi powder
Dried shiitake
Bamboo shoots

1/2 chicken thigh
1 small piece lotus root
6-8 snow peas
1/2 small bamboo shoot, boiled
1 small carrot (or 1/2 medium)
1 block konnyaku
3 dried shiitake mushrooms

3 tbsp soy sauce
2 tbsp mirin
2 tbsp sugar
1/4 tsp dashi powder
1/2 cup water

Quickly reconstitute shiitake by combining with water and a little sugar. Cover and microwave for about 3 minutes. Set aside. Prepare snow peas by tearing off the ends and tough string that runs along its side. Flash boil in salt water for just 30 seconds. Drain and set aside. Next peel and cut the lotus root and set in water to prevent discoloring. Slice bamboo shoots. Peel and cut carrots into bite-sized pieces. Slice the konnyaku and make a slit in the center. Bring one end of the konnyaku through the center and pull to make a knot. Drain and cut cut shiitake into halves. Cut the chicken into bite-sized pieces. Take lotus roots out of the water and set aside.

Put some oil in a large saucepan and stir-fry the chicken until it changes color. Then add the rest of the ingredients except for the snow peas. Cook for 1 minute. Add in the liquid reserved from the shiitake. Cook over medium heat for 3 minutes.

Add in the powdered dashi, sugar, mirin and soy sauce. Cover with aluminum foil and cook covered for 15-20 minutes, giving it a quick mix halfway through. Garnish with the snow peas.

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