Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Dashi simmered vegetables

Name: Dashi simmered vegetables (Nishime)
Yield: serves 4
Cuisine: Japan
Ingredients: 12 mange tout; Some yuzu (Japanese citron), if available; ½ lotus root; 12 satoimo (taro); 1 carrot, peeled; 1 burdock root, peeled; Some salt; 8 small shiitake mushrooms; 30 cm piece of kombu; 2 tbsp soy sauce; 2 tbsp light soy sauce; 4 tbsp mirin; 4 tbsp dashi

Nishime

Preparation info

serves
4

Difficulty
Easy

Appears in

Dashi and Umami

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Ingredients

For the stock

4 tbsp dashi
4 tbsp mirin
2 tbsp</

Asia
Japan
Main course
Microwave

Method

Soak the kombu in cold water until soft, then cut into 1.5 cm long and 1.5 cm wide pieces and tie into knots. Place the shiitake mushrooms in a heat-resistant container. Pour in plenty of tepid water, cover with cling film, then heat for 2 minutes in the microwave. When cool enough, cut off their stalks.
Cut the carrot and burdock into pyramid sha