Recipe for Layered Vegetables – Nishime Style | WARREN KING

Ingredients

• 12 three inch strips of kombu, washed, soaked in 1/2 to 1 cup of water until soft and sliced into half inch squares
• 23 carrots cut in bite-size chunks
• 23 daikon radish or turnips cut in chunks
• 1 rutabaga, cubed, or one quarter to half of a medium butternut or kabocha squash, seeds removed, and sliced into bite-size chunks pinch of sea salt
• 1 tsp tamari soy sauce (optional)