|
Easy Nishime*
(recipe
from Japan and Hawaii)
| 5
dried mushrooms |
½ tsp. MSG |
| ½
c. water |
1
can(13 ½ oz.) Chicken broth |
| 1½ lb. nishime vegetables(special selected
vegetables, sliced
prepared and packages) |
1 lb. belly pork |
| 2½ tbs. sugar |
1 pkg.(5 oz.) Aburage quartered(deep fried soybean
curd) |
| ½
c. soy sauce |
| 1
section peeled & shredded lotus root |
¼ lb. green beans |
  
Soak mushrooms in water for 15 minutes; drain, save liquid. Remove
stems; quarter caps. Heat oil in large skillet. Fry pork; add chicken
and brown lightly. Stir in sugar, soy sauce, and MSG; cook for 3
minutes. Add reserved mushroom liquid, broth and mushrooms; cover and
simmer for 15 minutes. Add nishime vegetables and top with aburage.
Cover and cook for 20 minutes or until taro is tender. Par-boil green
beans; cut into 1½ inch lengths. Stir into nishime just before
serving. Makes 6 servings.
*Nishime is an important
dish served for the New Year celebration.
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