Nishime

• 1 strip nishime kombu (seaweed) 36 inches long
• 1/2 cup water (or chicken broth)
• 1 cup gobo (burdock root)
• 1 cup carrots
• 1 cup takenoko (bamboo shoots)
• 5 - 6 dasheen (Japanese taro)
• 1 aburage (fried bean curd), sliced
• 1 konnyaku (tuber root flour cake), cut into bite-size pieces
• 1 can lotus root, cut into bite-size pieces
• 1 jar button mushroom
• 1 can water chestnut, whole
• 1 cup shiitake mushroom, sliced and soaked in water
• 1/3 cup shoyu (soy sauce)
• 3 tablespoon sugar

Soak kombu in water until soft. Wash. Tie into knots about 2 inches apart. Cut the kombu apart between the knots. Peel gobo and cut diagonally into bite-size pieces. Soak gobo in water at least 1 hour or overnight. Peel dasheen and cut into bite-size pieces. Soak dasheen in water. Peel carrots and cut diagonally into bite-size pieces. Cut bamboo into bite-size pieces. Add kombu, water, and gobo and simmer for 20 minutes. Add carrots and bamboo shoots and simmer for 5 minutes. Add dasheen, konnyaku, lotus root, button mushrooms, water chestnuts, and shiitake mushrooms. Simmer 5 minutes or until all the vegetables are tender. Add shoyu and sugar and toss to mix. Serve hot or cold.

• 6 chicken drummettes
• 1 strip nishime kombu (seaweed) 36 inches long
• 1/2 cup water or chicken broth)
• 1 cup gobo (burdock root)
• 1 cup carrots
• 1 cup takenoko (bamboo shoots)
• 5 - 6 dasheen (Japanese taro)
• 1/3 cup shoyu (soy sauce)
• 3 tablespoon sugar

Soak kombu in water until soft. Wash. Tie into knots about 2 inches apart. Cut the kombu apart between the knots. Peel gobo and cut diagonally into bite-size pieces. Soak gobo in water at least 1 hour or overnight. Peel dasheen and cut into bite-size pieces. Soak dasheen in water. Peel carrots and cut diagonally into bite-size pieces. Cut bamboo into bite-size pieces. Brown the chicken in the bottom of a medium pot with a little oil. Add kombu, water, and gobo and simmer for 20 minutes. Add carrots and bamboo shoots and simmer for 5 minutes. Add dasheen. Simmer 5 minutes or until all the vegetables are tender. Add shoyu and sugar and toss to mix. Serve hot or cold.

Makes about 4 servings

1/2 cup thinly sliced pork or iriko (dried fish) or ebi (dried shrimp) may be substituted for chicken.

1. 1 aburage (fried bean curd), sliced
2. 1 konnyaku (tuber root flour cake), cut into bite-size pieces
3. 1 can lotus root, cut into bite-size pieces
4. 1 jar button mushroom
5. 1 can water chestnut, whole
6. 1 cup shiitake mushroom, sliced and soaked in water