Japanese Root Vegetable Stew Recipe (Nishime) 

This is one of my favorite dishes at this time of year and it is a dish I often make when cooking macrobiotically. Vegetables are cut in large sizes and are cooked slowly for a longer time over low heat. The steam in the pot allows the ingredients to cook in their own juices, so little water is usually needed. When done, the vegetables are very juicy and are served with their cooking liquid. Seasoning with shoyu, miso, and mirin adds wonderful flavors to this savory dish.

This recipe is an easy, healthy way to enjoy nutritious root vegetables and perfect to prevent and fight seasonal sickness. The Nishime-style cooking process produces a very strong, calm energy that is essential to strengthening our immune system. ~Surya


2 strips of kombu seaweed, cut into small pieces

2 yellow onions, cut in half and then sliced thinly

1 kabocha squash, approximately 2-3 pounds, washed and cut into 2” chunks

3 large carrots, peeled and washed and cut into 2” chunks

2 tablespoons shoyu sauce

1 tablespoon mirin

2 tablespoons miso

3 tablespoons sesame oil, for cooking

Water, to cover half of the ingredients

 

 

Soak the kombu seaweed and cut into small pieces. Then cut your onions, squash, and carrots that have been previously washed. Using a cast iron pot, add the sesame oil and sauté the sliced onions until translucent. Add the seaweed pieces on top of the onions and layer the squash first and then add the carrots.

 

Add enough water to cover half of the ingredients. Bring to a boil, reduce the heat to medium–low, cover, and simmer for 20-30 minutes or until the squash is soft.

 

Add the shoyu sauce, mirin, and miso and cook until there is little liquid remaining. Transfer to a serving dish and share with your family and friends.

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