Nishime Simmered Vegetables

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Nishime is a classic Japanese simmered vegetable dish traditionally served during New Year celebrations. Root vegetables and mushrooms are slowly braised in a light dashi broth seasoned with soy sauce and mirin, allowing each ingredient to keep its natural shape and flavor. The result is a beautiful, wholesome side dish that highlights the simple elegance of Japanese home cooking.

Nutrition Facts

Per serving (estimated)

• 165 kcalCalories
• 4 gFat
• 0.5 gSaturated Fat
• 28 gCarbs
• 6 gFiber
• 10 gSugar
• 6 gProtein
• 780 mgSodium
• 620 mgPotassium
• 75 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 3800 mcgVitamin A

Ingredients

For the vegetables

• 1 large carrot, peeled and cut into 1-inch rounds
• 1 piece burdock root (gobo), about 4 inches, scraped and cut into matchsticks
• 4 inches fresh lotus root, peeled and sliced into 1/4-inch half-moons
• 6 medium dried shiitake mushrooms, rehydrated in warm water (reserve soaking liquid)
• 1 small block konnyaku (about 150 g), torn into bite-sized pieces
• 8 snow peas, trimmed
• 1 tablespoon neutral oil

For the simmering broth

• 2 cups dashi (made from kombu and katsuobushi)
• 1/4 cup reserved shiitake soaking liquid, strained
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 teaspoon grated ginger

Directions

1. Prepare all vegetables first: cut the carrot into thick rounds and optionally score the edges with decorative notches. Soak burdock matchsticks in cold water for 5 minutes to remove bitterness, then drain. Slice the lotus root and soak briefly in water with a splash of vinegar to prevent browning.
2. Bring a small pot of water to a boil and blanch the konnyaku pieces for 2 minutes to remove any odor. Drain and set aside. Trim the snow peas and blanch them for 30 seconds in boiling water, then immediately transfer to ice water to keep their bright green color.
3. Heat the oil in a wide heavy-bottomed pot or donabe over medium heat. Add the burdock and lotus root and stir gently for 2 minutes to coat in oil. Add the carrots, shiitake mushrooms, and konnyaku, then pour in the dashi and reserved shiitake liquid until the vegetables are just covered.
4. Stir in the soy sauce, mirin, sugar, salt, and grated ginger. Bring to a gentle boil, then reduce the heat to low. Place a piece of parchment paper cut into a circle directly on top of the vegetables to keep them submerged and ensure even cooking.
5. Simmer uncovered at a low gentle bubble for 20 to 25 minutes, turning the vegetables carefully every 5 minutes so they absorb the seasoning evenly. The broth should reduce by about half and become lightly syrupy.
6. Remove the parchment lid and gently stir in the blanched snow peas during the last 2 minutes of cooking to warm them through without losing their color.
7. Let the vegetables rest in the reduced broth for 10 minutes off the heat so they soak up the flavor. Transfer to a shallow serving bowl, spoon a little of the remaining broth over the top, and serve warm or at room temperature.

Cook’s Notes

• Use a drop of kombu dashi (no katsuobushi) for a fully vegetarian version of this dish.
• Nishime tastes even better the next day once the vegetables have fully absorbed the broth, making it ideal for make-ahead entertaining.
• Cut the vegetables into generously sized pieces so they hold their shape during the long simmer and look beautiful when plated.
• If konnyaku is unavailable, substitute with small taro (satoimo) pieces, parboiled until just tender before adding to the pot.
• Always keep the simmer very gentle; a hard boil will break apart the delicate lotus root and konnyaku.

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