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Simmered Root Vegetables (Nishime) in One Pot - Recipe Video

A simple and easy to understand recipe video shows how to make Simmered Root Vegetables (Nishime) in One Pot.
This is a way to make a standard Japanese dish, simmered root vegetables (nishime), in one pot without boiling the ingredients separately. After preparing the ingredients, all you have to do is to boil them. Dashi (Japanese soup stock) of the kelp (kombu) and the bonito are soaked and delicious. It will be gorgeous if you cut them into decorative shapes. We recommend it for special occasions.
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Cook time

60 minutes

Ingredients
4 servings

  • Taro (Satoimo)
    4
  • Hot water
    as needed
  • Lotus root
    100 g
  • Water
    500 ml
  • Vinegar
    1 tbsp
  • Konjac (Konnyaku)
    100 g
  • Bamboo shoots boiled in water
    50 g
  • Burdock root
    1/2
  • Water
    as needed
  • Kintoki carrot
    1/2
  • Snow peas (Kinusaya)
    8 sheets
  • Shiitake mushroom
    4
  • Ginkgo boiled in water
    4 grain
  • Broth
  • Water
    600 ml
  • bonito flakes
    15 g
  • Kelp (Kombu)
    5 g
  • (A)Light soy sauce
    3 tbsp
  • (A)Sugar
    2 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    2 tbsp
  • (A)Salt
    1/2 tsp

How to make

  1. Prepare. Peel the lotus roots. Drain the bamboo shoot boiled in water and the ginkgo boiled in water. Scrape off the burdock root skin. Remove the streaks from snow peas (kinusaya), add 1/2 salt tsp to a pot of 500ml (2 cups) water, boil quickly for about 30 seconds, and drain it. Cut off the shiitake mushroom stems.
  2. 1. Put broth water and kelp (kombu) in a pot and soak for about 30 minutes. Heat it over medium heat and remove kombu just before boiling. When it boils, turn off the heat, add the bonito flakes(katsuobushi), and let it sit for about 2 minutes. When the katsuobushi sinks, strain it through a strainer with a paper towel.
  3. 2. Cut off the edges of taro (satoimo), peel the skin so that it forms a hexagon, and cut it in half. Heat the taro in boiling water over medium heat. When the water becomes white and cloudy, remove it from the heat and remove the sliminess with running water.
  4. 3. Make the lotus roots into a 0.4-inch wide cut into round slices and cut it into flower shapes. Put the lotus roots in a bowl, add water and vinegar for the lotus root, and leave it for about 10 minutes.
  5. 4. Cut the konjac (konnyaku) into 0.2-inch width pieces, cut it leaving 0.4-inch ends on both sides, then twist.
  6. 5. Cut the bamboo shoot boiled in water into bite-sized pieces. Cut the shiitake mushroom into a hexagon. Cut the kintoki carrot into 0.4-inch width and cut it out into a flower shape, then twist and cut it into a decorative piece with a mold, and trim it to a plum flower shape (nejiri ume).
  7. 6. Cut the burdock root into long 2-inch pieces and cut them in half lengthwise. Place the burdock root in a bowl, add water for the burdock root, and soak for about 5 minutes.
  8. 7. Add the drained Step 3, 4, 5, drained Step 6, 2, and 1 to a separate pot and cook it over medium heat for about 5 minutes.
  9. 8. Add the ingredient (A), reduce the heat to low, cover it with a drop lid, and simmer for about 40 minutes.
  10. 9. When the ingredients have softened and the liquid has evaporated, remove it from the heat. Arrange Step 8, kinusaya, and ginkgo boiled in water stuck on pine needles in a serving bowl, and it’s ready to serve.

Tips for cooking

This time we use bonito and dashi from kombu, but you can also use the granulated dashi that is commercially available. Please cut the ingredients into the shape you like. This time we are using konnyaku which does not need to parboil. If you need to remove the bitterness, please boil it quickly in boiling water before use.

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