Nishime (Simmered Vegetarian Plate)
This light, traditional Japanese meal is ready in 20 minutes.
20 minutes
313kcal
1.0g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
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You can prepare knotted kombu at home by rehydrating a large piece of kombu and slicing it into strips for knotting. For thick kombu not easily knotted, feel free to use as strips.
Directions
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Wash the taro, place these in a lidded heat-resistant container and microwave for 4 minutes at 500 W. Turn these over and heat for another 1 to 2 minutes, then peel and cut into halves.
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Roughly chop up the carrot, cut the bamboo shoot into wedges and quickly parboil both.
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Cut the chicken into bite-size pieces.
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De-string the snow peas, then boil in salted water and remove.
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Heat the sesame oil in a fry pan. Cook the chicken (3) skin side down over high heat, and flip over when the skin is golden brown.
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Add (1) and (2) into the fry pan with (5) and saute for approximately 1 minute over high heat.
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Add in the (A) and the kombu. While occasionally stirring, cook over high heat until the cooking liquid is almost boiled down.
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Add in the mirin, and spread throughout all ingredients over high heat for approximately another minute. Diagonally cut the snow peas, then add these to the fry pan and turn off the heat.
Cooking Basics
Carrots - random cut
Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.
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