Slow-Simmered New Year Vegetables — Nishime
A Japanese New Year celebration dish, root vegetables, konnyaku, and chicken simmered low and slow in a sweet dashi broth until deeply flavoured.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak lotus root slices in cold water with rice vinegar 10 minutes, drain, pat dry. Soak burdock 5 minutes, drain. Peel and cut taro into 3cm chunks, carrot into flower shapes, burdock into diagonal slices. Remove shiitake stems, score caps. Remove snow pea strings. Blanch konnyaku 2 minutes, tear into rough pieces. Cut chicken thighs into 4cm pieces.
Sear
Heat a medium heavy pot over medium-high heat. Add chicken skin-side down, sear 2–3 minutes until golden. Remove and set aside on a plate.
Build
Add dashi, tamari, mirin, sake, and sugar to the pot. Stir and bring to a simmer over medium heat, about 2 minutes until steaming.
Simmer 1
Add lotus root, taro, carrot, burdock, konnyaku, and shiitake to the broth. Return chicken to the pot. Bring to a gentle simmer, cover with a drop lid, reduce to low heat, and cook 30–35 minutes until vegetables are completely tender and broth has reduced by one-third.
Simmer 2
Add snow peas in the final 2 minutes of cooking. Stir gently until bright green and just tender, about 2 minutes.
Plate
Ladle nishime into deep bowls with steamed Japanese short-grain rice and pickled daikon alongside. Serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.