Flavours of Monash

Nishime

Boiled vegetables with Japanese sauce

Author: Miwa Deguchi

Ingredients:

• 4 cups Water
• 5g Konbu (seaweed)
• 30g Dried anchovy
• 1tbls Soy sauce
• 1tbls Mirin
• 2tsp Sake (Japanese rice wine)
• 50g Taro
• 100g Japanese pumpkin
• 100g White radish
• 50g Carrot
• 4 Shitake mushrooms
• 5 Snow peas

Preparation:

• Peel skin off taro, cut into pieces (approximately the size of a table tennis ball).
• Cut pumpkin into triangle shapes and peel the skin if required.
• Peel skin off radish thickly, and cut into 1.5cm thickness.
• Peel skin off carrot and cut into 1cm thickness.
• Remove stem of shitake mushroom, and cut 3 incisions shallowly across the surface.
• String peas and cook for one minute in boiling water with a pinch of salt.
• Soak Konbu and dried anchovy in water and put on low heat.
• Take out Konbu just before the water starts boiling.
• Simmer the anchovy for a further five minutes until water turns slightly yellow.
• Put soy sauce, Mirin and Sake into water, add all vegetables except for snow peas.
• Keep water at just below boiling for 30 minutes without cover.
• Serve cooked vegetables with sauce and snow peas on top.