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Nishime (Japanese Stew): Submitted by: Elaine Fukui | Date Added: 31 Dec 2012
Listed in: Pork

1 lb. pork*, cut in bite-size pieces
1 pkg nishime kombu
4 dried mushroom (soak, wash & cut in 1" pieces)
2 konyaku, sliced
4 aburage, cut in 1" pieces
2 cups araimo, cut into 1 1/2" pieces
2 Tbsp. vegetable oil
1 1/2 cups water
1/2 cups shoyu
1/3 cup sugar
1/2 tsp salt

*may use chicken instead

Recommended Instructions

Soak kombu and dried mushroom in water for 10-15 minutes or until soft. Wash and strip kombu lengthwise and desired widths, about 3/4" wide and tie in knots.

Fry pork in oil until light brown.

Add water, mushroom, aburage, konyaku, and kombu. Cover and cook for 10 minutes.

Add all seasonings; cook for 5 minutes.

Add araimo and cook until able to poke a skewer through araimo (about 15 minutes).

Stir frequently; do not overcook or nishime will look mushy and messy.

Serve with rice; enjoy.

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