Nikomi Oden (Vegetables with Miso)

Mrs. Yasutaro Soga

• SERVINGS 6
• Make shrimp stock (see page 19)
• 3 konnyaku<
• 3 aburage
• 1 large daikon
• 1 doz. small koimo (dasheen)
• 2 tablespoons sugar
• 1 chikuwa
• 2 tablespoons sake
• 1/4 teaspoon gourmet powder
• 3/4 cup miso

Rub konnyaku with salt and rinse. Cut in half lengthwise; then cut in one-half inch slices slantwise.

Cut aburage into fourths.

Peel daikon and cut into 1/2-inch slices.

Peel dasheen and use whole.

Cut chikuwa into 1/2-inch slices.

Place konnyaku, aburage, daikon and dasheen into a saucepan. Add 3 cups stock. Bring to a boil, then lower heat and cook for 10 minutes. When daikon is tender, add chikuwa, sake, gourmet powder, sugar and miso. Simmer for 30 minutes until well seasoned and sauce is thickened.