trying to cook like my mom that is. while i was back home in august, i loaded up on family recipes. i also took the time to beg my mom to make nishime. it’s a japanese type of stew that is time consuming to make but absolutely delicious. with my recent 5 day vacation, i went to uwajimaya to find all the ingredients for this wonderful dish. i found that and more….as kyle and our bank account can attest to. but it’s always a great reminder that if i need a taste of hawaii, uwajimaya is only 7 miles from my house.
here’s a photo of the ingredients after it’s been prepped.
- 1 pkg aburage (fried bean curd) and cut into triangles. these are in the white bowl at the very top.
- 2 pkgs konyaku (yam cake) and cut into 1 inch squares. these are in the center, clear bowl.
- 8-10 large shitake mushrooms. soak dehydrated mushrooms for 3 hours and then cut into 1/4 pieces, like a pie. these are in the clear bowl above the carrots
- 5 skinny carrots. cut into 1″ pieces that are like /// when cut. for time sake, i used baby carrots
- 1 can of bamboo shoot tips. drain h20, cut into triangles, rinse and then boil twice to remove the metalic taste. these are in the white bowl to the left of the carrots
- 6 inch long hasu aka lotus root. peel and cut into triangles. this is the in the large white bowl at the bottom left.
- 2 pkgs of kombu or dried seaweed. soak for 45-60 mins. knot the entire strand, with knots located about 2 inches apart from each other. once strand is full of knots, cut. this is in the upper left corner.
- 1 pkg fish cake with gobo. this is in the far left bottom bowl, above the cup of sauce.
- 1 can of chicken broth.
- 1/2 lb of chopped chicken (optional)SAUCE:
- 1/3 c. shoyu aka soy sauce
- 1 pkg of dashi no moto
- 1/4 c. sugar
- mix all ingredients into a cup (as seen above)1) fry chicken in pan
2) Add can of chicken broth and simmer for 10-15 mins
3) add all the ingredients noted above
4) pour sauce over
5) simmer for 20 mins
6) make a pot of rice (this takes about 20 mins if using a rice maker) and will be done by the time the nishime is completed
hope you enjoy this dish as much as we have. though it’s not quite like my mom’s, it will have to suffice until the next time i go home.