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Nishime
Prep Time
10 min
Cooking Time
20 min
Servings
4
Ingredients
2 inch strip of kombu cleaned and soaked a few minutes, sliced in strips
3 shiitake, rinsed and soaked until soft, thinly sliced (save soaking water)
1/2 cup daikon, sliced into rounds or half-moons 1/4 inch thick
1/2 cup winter squash, cut into chunks
1/2 cup carrot, sliced into diagonals
1/4 cup celery, sliced into thick diagonals
soy sauce
Steps
Place kombu in a heavy pot.
Place shiitake and soaking water on top of the kombu.
Layer in celery, daikon, squash, then carrots. Add a little more water, about 1/2 inch, to the pot.
Cover pot and bring to a boil, reduce flame to medium-low and simmer 10-15 minutes.
Sprinkle with a few drops of soy sauce and simmer for a few minutes.
Variations:
carrot, cabbage, burdock, kombu
carrot, lotus root, burdock, kombu
daikon, shiitake mushrooms, kombu
turnips, shiitake mushrooms, kombu
onions, cabbage, winter squash, kombu
onions, shiitake, kombu
daikon and kombu
Author/Source
Michio and Aveline Kushi
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