Sadako's Nishime Simmered Vegetables - Uwajimaya

Name: Sadako's Nishime Simmered Vegetables - Uwajimaya
Ingredients: 2 cups Lotus Root (Renkon), peel root until smooth, cut off ends and slice to 1/4 inch thick. Soak in water for 10 minutes. Drain, place in saucepan and add enought water to cover.; Add 2 Tbsp. Rice Vinegar to keep root white; 2 cups Banboo Shoots, sliced to 1/4 inch thick; 1 cup Carrots, peeled and cut into shapes of flowers (sliced to 1/4 inch think); 2 cups Konnyaku, soak and rinse, sliced to 1/4 inch slices and shape into a ribbon (make a 1 inch lenghtwise cut and pull one end through hole, forming a ribbon); 15 Pea Pods, remove strings ans rinse and cook; 2 cups Sato Imo (Taro Root), peel and wash with a little salt to get rid of stickiness, cut into chunks or slice 1/2 inch thick

www.uwajimaya.com

Experience the flavors of Sadako's Nishime Simmered Vegetables with lotus root, bamboo shoots, and carrots. A delightful main dish or appetizer from Uwajimaya.

View Original

Share this recipe:

Ingredients

2 cups Lotus Root (Renkon), peel root until smooth, cut off ends and slice to 1/4 inch thick. Soak in water for 10 minutes. Drain, place in saucepan and add enought water to cover.
Add 2 Tbsp. Rice Vinegar to keep root white
2 cups Banboo Shoots, sliced to 1/4 inch thick
1 cup Carrots, peeled and cut into shapes of flowers (sliced to 1/4 inch think)
2 cups Konnyaku, soak and rinse, sliced to 1/4 inch slices and shape into a ribbon (make a 1 inch lenghtwise cut and pull one end through hole, forming a ribbon)
15 Pea Pods, remove strings ans rinse and cook
2 cups Sato Imo (Taro Root), peel and wash with a little salt to get rid of stickiness, cut into chunks or slice 1/2 inch thick