Japanese · Dinner
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.
$
20 minsPrep
50 minsCook
1 hr 10 minsTotal
MediumLevel
Nutrition per serving
285Calories
28gProtein
8gFat
28gCarbs
8gSugar
5gFiber
720mgSodium
95mgChol
Goes well with
White Burgundy, Puligny-MontrachetWhite Burgundy, Puligny-Montrachet — A m...
local
Junmai sake, warmJunmai sake, warm — A clean, smooth pair...
international
Instructions
1
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.
2
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.
3
Build
Add 1 1/4 cup dashi, 2 tbsp tamari, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp sugar to the pot. Stir and bring to a simmer over medium heat, about 2 minutes until steaming.
4
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 35–40 minutes until vegetables are completely tender and broth has reduced by one-third.
5
Simmer 2
Add snow peas in the final 2 minutes of cooking. Stir gently until bright green and just tender, about 2 minutes.
6
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250g (8.8 oz) boneless chicken thigh
- 100g (3.5 oz) lotus root
- 150g (5.3 oz) taro root
- 1 medium carrot
- 75g (2.6 oz) burdock root
- 100g (3.5 oz) konnyaku
- 50g (1.8 oz) shiitake mushrooms
- 40g (1.4 oz) snow peas
- 300ml (1 1/4 cup) dashi stock
- 30ml (2 tbsp) tamari
- 30ml (2 tbsp) mirin
- 30ml (2 tbsp) sake
- 1 tbsp sugar
- 40g (1.4 oz) pickled daikon