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Taro Nishime

My mother's family loved Nishime and made it often, my grandfather being the cook in the family. My mother learned how to cook from him, and we ate this a lot when I was little. Delicious and comfort food!

Posted By: K. Taako
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Prep Time: 10 | Cook Time: 30 | Ready In: 40
Ingredients: Print   Add to cart
US Metric
  •  4 carrots
  • 3 cups gobo
  • 4 oz konbu - tied in 1 inch knots, soaked
  • 15 shiitake mushroom, coin size caps
  • 1 taro, precooked in large dice
  • 1 can whole bamboo shoots, blanched 2 times
  • 2 cup sugar snap peas
  • 2 cup chicken stock or vegetable stock
  • 1 cup Aloha shoyu
  • 1/2 cup sugar
  • 1/2 cup mirin
  • 1 konnyaku, diced
  • 2 Tbs ginger
  • 2 Tbs garlic
  • Add meat if desired

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Cooking Process:

If you are adding meat, brown meat first then add stock, shoyu, brown sugar, mirin, ginger and simmer. Add remaining ingredients and cook till done.