Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Dashi simmered vegetables

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

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

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