Nishime Style Vegetables
Equipment
- 1 medium size heavy bottom pot with lid enameled cast iron, stainless steel or ceramic
Ingredients
- 1 medium onion sliced into thick wedges
- 1 1/2 cups winter squash such as kabocha red kuri, delicata or butternut, remove seeds and any hard bits off the outside and cut into 2 inch pieces
- 1 cup daikon radish cut into one inch chunks
- 2 medium carrots cut into 1 1/2 inch slices
- 2 medium parsnips cut into 1 1/2 inch slices
- unpasteurized shoyu
Instructions
- Slice the kombu into 4 pieces and lay in the bottom of a medium size, heavy bottom stainless steel or cast iron pot.
- Layer each vegetable in the order listed. Fit them in snugly.
- Add a small amount of water down the side of the pot. This will be about 2-3 Tbsp depending on the diameter of the pot. The idea is to help the vegetables cook slowly in their own juices.
- Place lid on the pot and bring to a boil on medium heat. As soon as you see steam coming out the top of the pot, lower the heat to a simmer.
- Allow the vegetables to cook until almost tender. The time varies, but is usually about 25-30 minutes. Add about 1 1/2 tsp shoyu to the top, replace cover and gently shake the pot a few times to incorporate the shoyu. Cook for 7 more minutes.
Notes
Note:
Ideally, the quantity of vegetables just fills the pot you are using. It may take a few tries to learn how to cut the vegetables in sizes that create an evenly cooked dish. Use a flame tamer if you need to even out the heat from your burner.
Other vegetables to try: red radish, cabbage, burdock, sweet potato, rutabaga, dried daikon. Experiment!
I like to use an odd number of vegetables because I think it creates more of a dynamic energy to the dish. For this dish I frequently use three, five, or seven different types.