Nishime

Ingredients:

Choose how many ingredients you prefer, those listed below, and prepare them by cutting into small pieces:

* Lotus Root: Boil, peel and cut the roots. If they are dry, you need to soak the night before and boil them slightly later.
* Bamboo Shoot: boil the pieces and soak in water, changing it several times a day.
* Burdock: Scratch the bark and cut into chunks, cook in water until tender.
* Konhaku: It is a pasta made with potato of the same name. Just boil and cut.
* Yam: Peel, cook and wash several times.
* Turnip: Peel, cut into slices 1.5 cm thick and cook in water.
* Carrot: Peel and cut into pieces.
* Tofu pieces
* Shiitake Mushroom: Soak, remove the stems and boil.
* Cauliflower and green bean in pieces.
* Dashi
* Kombu: Soak for a few minutes in water, cut and tie or curl and secure it with a line, with a wire or a strip of seaweed.

Preparation:

Preparing the broth - For each cup of fish stock (dashi), place 3 tablespoons sugar, 2 tablespoons sake, 3 tablespoons soy sauce and 2 tablespoons mirin (sake for cooking more sweet).

1. Put the ingredients in the pan, add the broth to cover everything and cook on medium heat.
2. When the sauce has reduced it's ready.
3. Serve hot.