Japanese Stew (Nishime)

• 1 lb. cut up pork
• 2 strips nishime kombu
• 4 dried mushrooms(soak, wash and cut in 1″ pieces)
• 2 konyaku sliced (canned konyaku may be used)
• 4 aburage (fried tofu) cut in 1″ pieces
• 1 cup daikon (turnip) cut in stew pieces
• 2 cups araimo (Japanese taro) cut in 1½” pieces
• 1½ cups carrots, cut in stew pieces
• 1 cup gobo (burdock) cut in ¼” thick diagonal slices and soaked in water with a drop of vinegar until used
• 2 tbsp. vegetable oil
• 1½ cup of water or more if desired
• ½ cup shoyu
• 1/3 cup sugar
• ½ tsp. salt
• ¾ tsp. monosodium glutamate

Soak kombu and dried mushroom in water for 10 to 15 minutes or until soft. Wash and strip kombu lengthwise in desired widths, about ¾” wide and tie in knots. Fry pork in oil until light brown. Add water, mushroom, aburage and and kombu. Cover, cook for 10 minutes. Add all seasonings – cook for 5 minutes then add daikon, carrots and gobo, cook for 15 minutes. Add araimo and cook until araimo is done. Stir frequently, do not overcook or nishime will look messy.
*Chicken may be used instead of pork