Foodista | Recipes, Cooking Tips, and Food News | Nishime
Explore the art of Nishime with this traditional Japanese cooking method, featuring twisted konnyaku, sliced carrots, and soaked kombu for a delicious and visually stunning dish.
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Ingredients
- 1 cake brown konnyaku (yam cake), drained
- 2 mediums carrots
- 1 4 inch square piece of kombu (dried giant kelp), wiped clean
- 1 (8-ounce) bag or can bamboo shoots , drained
- 1 (8-ounce) bag lotus root , drained
- 1 teaspoon vinegar
- 8 ounces gobo (burdock root)
- 8 dried shiitake mushrooms , soaked 1 hour in 1 1/2 cups warm 1 tablespoon oil
- 3 tablespoons sugar
- 2 tablespoons mirin (sweet cooking wine )
- 1/4 cup soy sauce
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