1 / 3

Grandma’s Nishime

Grandma’s Nishime. by Emree Sato. From My Essay.

dieter-webb
Download Presentation

Grandma’s Nishime

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Grandma’s Nishime by Emree Sato

  2. From My Essay  I watch her as she pours the chicken broth into the pot; cuts the crunchy orange carrots, lightly salted aramio (Japanese potato), juicy mushrooms, and golden dikon then adds the ingredients in the steaming pot of knotted, soaked konbu (seaweed). She tells me that while she makes nishime, memories flash before her eyes, "When I was a little girl, my siblings and I would play outside and watch the radiant, illuminecent fireworks fly in the air and burst in midair. When the show ended, we would race to the rugged green house and try to get the first bowl of nishime.". As I look into the pot I see a wonderful mixture of fresh, cooked vegetables and juicy meats.

  3. Nishime 1 cup carrots, cut in stew pieces 1 cup gobo (burdock) cut in 1/4 inch thick diagonal slices and soaked in water until used 2 tbsp. oil 1 1/2 cups water 1/2 cup shoyu 1/3 cup shoyu 1/3 cup sugar 1/2 tsp. salt 1 tsp. ajinomoto 1/2 pound cut-up pork 2 strips nishime konbu 3 pieces dried mushrooms (soak, wash and cut in 1 inch pieces) 2 konyaku, sliced 3 aburage (fried tofu) 1 cup daikon (turaip) cut in stew pieces 2 cups araimo (Japanese taro) cut in 1 1/2 inch pieces 1 cup takenoko (bamboo shoot) Instructions Soak konbu and mushrooms in water for 10 mnutes or until soft. Wash and strip konbu down center, lengthwise, if too wide (more than 3 inches). Tie in knots about 2 inches apart. Cut between knots. Fry pork in oil until light brown. Add water, mushrooms, aburage and konbu. Cover; cook for 10 minutes. Add seasoning and cook for five minutes. Add daikon, carrots and gob; cook for 15 minutes.

More Related