Nishime Recipe

A 1 quart pot yields approximately 4 to 5 servings

Ingredients

1 square-inch piece of kombu or kelp sea vegetable, rinsed and/or soaked

1/16 to ⅛ teaspoon sea salt

⅛ to ¼ teaspoon shoyu

Water to cover the bottom of the pot by

A variety of vegetables cut into 1 to 2 inch chunks. I recommend using sweet vegetables with this this, such as squash or sweet potato.

Round vegetables, cut into wedges or half rounds.

Root vegetables, cut using a partial or full roll cut about 1 to 2 inches in length

Hearty style leafy greens (such as celery or leeks)

On occasion you can also use dried shiitake mushrooms in nishime cooking

Best Cookware for Nishime

Nishime recipe works best using a heavy pot with a tight-fitting lid. The nishime will also turn out much better if the steamed vegetables fit tightly into the pot, leaving very little space. As mentioned above, a 1 quart pot will yield 5 to 6 servings.

Preparation

1. Place kombu on the bottom of the pot.
2. Add the first layer of vegetables
3. Add the water to cover fill the pot by ¾ of an inch.
4. Continue layering the vegetables
5. Add a tiny pinch of sea salt, cover and bring to a boil over a medium flame.
6. When the water begins to boil, steam will begin to build inside the pot. You may see the steam or notice a little condensation on the side of the pot. All of these signs are an indication that the water inside the pot is boiling.    
7. After the water starts boiling, turn the flame down and simmer on low for an average of 25 to 30 minutes, or until the steamed vegetables are tender. (The cooking times will vary depending on the vegetables you use and the size of the pieces. We recommend smaller cuts for the summer nishime recipe because it will create more juice.)
8. Remove the lid and lightly season the steamed vegetables with a few drops of shoyu.
9. Place the lid back on the pot, then pick up the pot and give it a gentle shake to blend the shoyu with any liquid remaining in the pot. Return the pot to the stove and cook the steamed vegetables for another 4 minutes.
10. Remove the pot from the stove and let it stand for a few minutes before placing the steamed vegetables in a serving dish.

Eat and enjoy your nishime dish! Check out Susan’s other great recipes: brown rice, couscous vegetable salad, and italian-style white beans and greens.  

Copyright: Susan L. Waxman her recipes from “The Complete Macrobiotic Diet”

Copyright: Susan L. Waxman June 2018