Nishime (Dashi-Braised Vegetables With Chicken) Recipe (2024)

Ingredients

Yield:8 to 10 servings

• 2(5-inch-long) pieces kombu (about 1 ounce) (see Note)
• Fine sea salt
• 2bone-in, skin-on chicken thighs (about 1 pound), deboned
• 1medium daikon (about 1 pound)
• 6 to 8small satoimo (Japanese taro) (about 1 pound)
• ½teaspoon white vinegar
• ½pound lotus root
• 1large carrot
• ½kabocha squash (about 1 pound), seeded
• 10fresh shiitake mushrooms (about 6 ounces)
• 1fresh or canned bamboo shoot (about 1 pound)
• ½pound purple sweet potato
• ¼cup usukuchi shoyu (see Note)
• 2tablespoons mirin
• 2tablespoons granulated sugar

Preparation

1. Step

   1

   In a large pot, soak kombu in 4 cups water until the water is flavorful, at least 2 hours (or overnight).

2. Step

   2

   On a plate, salt the chicken generously on both sides; set aside in the refrigerator.

3. Step

   3

   Prepare the vegetables, and keep each in its own separate container: Peel daikon and cut into ½-inch-thick rounds. (If the daikon is very large, halve it lengthwise, then cut it into ½-inch-thick slices.) Scrub satoimo, then peel using a paring knife. (Satoimo that are smaller than a golf ball can be left whole; larger ones should be halved or quartered.)

4. Step

   4

   Add the vinegar and 2 cups water to a bowl. Peel lotus root and slice into ¼-inch-thick rounds, adding them to the acidulated water. Peel carrot, then cut into rangiri: With your knife held across the carrot at a diagonal, cut it into 1-inch chunks, rolling the carrot a quarter turn between each cut so you end up with irregular, multifaceted pieces.

5. Step

   5

   Cut the kabocha into four wedges, then cut each wedge crosswise into ¾-inch-thick pieces.

6. Step

   6

   Remove shiitake stems; carve out thin slivers from the top of the caps to make an asterisk shape (about the diameter of a quarter).

7. Step

   7

   Cut bamboo shoot lengthwise into 1½-inch-wide spears, then cut each spear crosswise into ½-inch-thick pieces.

8. Step

   8

   Peel purple potato, then cut into rangiri. (If it’s much fatter than a carrot, slice it into spears first.)

9. Step

   9

   Remove the kombu from the dashi, saving the kombu for another use. Add usukuchi shoyu, mirin, sugar and 1 teaspoon salt to the kombu dashi and bring to a boil over high heat. Lower the heat to keep the liquid at a simmer. Add chicken and simmer until barely cooked through, about 15 minutes. Cut chicken into 1-inch pieces, and set aside. Skim the dashi.

10. Step

    10

    Simmer each vegetable consecutively in the same dashi, cooking until each is tender but retains its shape, then transfer each vegetable back to its container. Cook the daikon about 20 minutes; satoimo 15 to 20 minutes; lotus root (discarding the acidulated water) 8 to 10 minutes; carrot 5 to 7 minutes; kabocha 12 to 15 minutes; shiitake and bamboo shoots (together), loosely covered if the dashi is low, 4 to 6 minutes; then finally the purple potato 8 to 10 minutes.

11. Step

    11

    See Also

    Rose Milk Mousse Recipe

    The remaining dashi will be concentrated, dark and glossy. Add the chicken, cover and remove from heat. Let stand for at least 20 minutes.

12. Step

    12

    Using a slotted spoon, transfer the chicken to a sheet pan, skin-side up, and brown under the broiler, 3 to 4 minutes. Arrange the vegetables and chicken on a platter, in odd-numbered groupings (for better luck and aesthetics). Spoon a little dashi over and serve at room temperature.

Tips

• In Japanese groceries, kombu is sold in long pieces, the full width of the kelp leaf. Sometimes in American supermarkets or health food stores, you’ll find it only precut into smaller pieces; in that case, go by weight.
• Usukuchi shoyu is light in color and less rich in taste than regular shoyu. It is not the same as American light soy sauce, which is lower in salt. Regular shoyu (soy sauce) can be substituted for the usukuchi, but the nishime will be darker in color and heavier in flavor.