Chef Colin's SOQ Nishime
Yields servings
Mains
Vegetables
- 1 4-ounce tray Hāmākua Ali‘i Mushrooms, sliced thin
- 1/4 cup Wailea Fresh Hearts of Palm, peeled and medium diced
- 1 whole Japanese eggplant, cleaned and quartered, medium diced
- 1/2 Kabocha pumpkin, cut medium diced
- 4 pieces Kula Farms Watermelon radishes, cut quarter, thinly sliced
- 1/4 cup Kahuku Sea Asparagus, blanched
- 1/2 cup Okuhara Farms edamame, shelled
Sauce
- 1/2 cup soy sauce
- 1/2 cup Sake
- 1 piece konbu, dehydrated
- 1 tablespoon ginger, peeled and minced
- 1/2 teaspoon garlic, minced
- 1/2 cup granulated sugar
- 1 tablespoon Sambal (chili paste)
- 1 cup water
- 1 teaspoon kosher salt
Sauce
- Bring the sauce ingredients to a boil and simmer on low.
Vegetables
- Add the mushrooms, Hearts of Palm, Japanese Eggplant, and Kabocha to the simmering pot and cover for 15 – 20 minutes.
- Uncover and cook for an additional 5 minutes.
- Turn off heat.
- Add the radish, sea asparagus and edamame.
This
recipe uses numerous Hawai'i Seal of Quality
products. For more information on Seal of Quality products, click on the
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