Shrimp Nishime
Yields
Mains
- 1/2 pound shrimp
- 1 chikuwa (hollow fishcake roll)
- 4 araimo (dasheen or Japanese taro)s
- 1 small gobo (burdock root)
- 1 konnyaku (gelatinous block made from starchy konjac root)
- 1 medium carrot
- 4 shiitake mushrooms
- 1/4 pound lotus root
- 20 gingko nuts or peanuts
- 1 block fried tofu
Sauce A
- 5 cups dashi
- 4 tablespoons sake
Sauce B
- 1 1/2 tablespoons sugar
- 1 1/2 teaspoons salt
- 3 tablespoons soy sauce
- Parboil araimo; remove the skin and set aside.
- Cut vegetables and other ingredients into large pieces. Soak shiitake in water and cut in half.
- Bring sauce A to a boil. Add gobo, carrots, shiitake, lotus root, konnyaku and fried tofu. Lower heat. When lotus root is half-done, add sauce B. Cover and cook until flavor is soaked in. Add shrimp, chikuwa, araimo and gingko nuts. Cook until araimo is tender.
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