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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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