“Nishime” is a Japanese dish made when people gather, such as on New Year’s Day or Obon (a Japanese Buddhist custom day in summer). Sometimes, people cook in large quantities using a large pot, reheat and eat for several days. The dish includes various ingredients like vegetables, mountain vegetables, and soybeans products; therefore, it has a good nutrition balance.
- 1 block of yaki-dofu (firm/grilled tofu)
- 1/2 burdock
- 1 sheet of shimi-dofu (freeze-dried tofu)
- 250g warabi (salt-removed)
- 150g zenmai (rehydrated)
- 1/2 carrot
- 1 potato
- 250g fuki (salt-removed)
- 10 niboshi (dried fish for making dashi soup)
- 5cm kelp for dashi
- 2 tbsp of soy sauce
- 1 tbsp of sake
- 1/2 tbsp sugar
- Shave yaki-dofu and shimi-dofu in a triangle shape.
- Cut carrot and burdock diagonally and soak the burdock with water to release the impurities.
- Cut fuki and warabi into 5 cm.
- Cut rehydrated zenmai into 5 cm.
- Cut a potato diagonally.
- Wipe off the sand and others from kelp using a dry cloth.
- Put niboshi, kelp, and water in a pot and make dashi (enough to cover the ingredients).
- Add the ingredients prepared in steps 1 through 6 to dashi soup and simmer it. Season with soy sauce, sugar, and sake when the ingredients are tender. Cook over low heat for another 30 minutes and turn off the heat. Let it leave and after it becomes cool, simmer again to let the seasoning taste penetrate the ingredients.