Nishime

@tabemanda

This series is going to be mainly learning on traditional Japanese food but will also have a couple random dishes that aren’t Japanese! It truly is a reflection of the timeline of Japanese immigrants - the foundational taste from the Issei (first generation), influence from other communities, post-concentration camp assimilation, and the communities’ ability to adapt to what was readily available. This series is going to be mainly learning on traditional Japanese food but will also have a couple random dishes that aren’t Japanese! It truly is a reflection of the timeline of Japanese immigrants - the foundational taste from the Issei (first generation), influence from other communities, post-concentration camp assimilation, and the communities’ ability to adapt to what was readily available.

Nishime is a classic Japanese stew that I would equate to a warm hug. Think coming in from the cold into a nice coffee shop that’s heated, has good wifi, outlets, and available seating. Good vibes all around.

subheading: Recipe:

[Ingredients]

2 tbsp oil

4 boneless, skin-on chicken thighs (cubed)

4 cups of dashi stock (Use the instant powder - Ajinomoto brand)

2 pieces of dried kombu

1 cup shoyu (soy sauce)

1 cup mirin

½ cup sugar

½ cup sake

2 carrots (cubed)

1 to 2 blocks of konnyaku (cubed)

2 to 3 handfuls of shiitake mushrooms (washed)

2 to 3 handfuls of renkon (lotus root) (peeled/sliced)

[Directions]

Directions at instagram.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer