Nishime (Simmered Vegetarian Plate) (Servings: 4)   - 8 small dried shiitake mushrooms - 1 carrot - 1 boiled bamboo shoot (canned) - 2 potatoes - 4 turnips - 8 small onions - 400g (approx. 1 lb.) block of momen (firm) tofu - 8 okra pods* - Salt to scrub okra Nijiru (cooking liquid) A - 1T Dashi (Bonito Extract Liquid) - 4C water - 4T Japanese sake - 2T sugar - 1t salt - 3 1/2T Kikkoman Soy Sauce - 3T Kikkoman Manjo Mirin (sweet cooking rice wine) Nijiru B - 1T Kikkoman Soy Sauce - 1T Kikkoman Manjo Mirin (sweet cooking rice wine)
- Soak dried shiitake mushrooms in warm water (about 30°C/100°F) to soften for 20 minutes; remove stems. Set aside. - Peel carrot and cut into 1cm- (1/2 in.-) thick round slices. Cut bamboo shoot into bite sizes and boil briefly to remove smell of can. Peel potatoes and cut into bite sizes. Set all aside. - Peel and cut turnips in half, leaving 1cm (1/2 in.) of stems remaining. Peel small onions. Set aside. - In a non-stick frying pan, fry tofu on high heat until both sides are golden brown. Cut into 12 equal cubes. Set aside. - Scrub okra with salt to remove down and boil for 3 minutes. - Place all vegetables, except tofu and okra, together with nijiru A ingredients in a saucepan and heat. After nijiru boils, skim surface. - Over low to medium heat, cover and allow to simmer until all ingredients are cooked. - Add tofu and okra, simmer until liquid evaporates. - Add nijiru B ingredients to the pan and shake to give a glaze similar to teriyaki. - Serve hot or cold. *Green beans or snow peas may be substituted.

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