Nishime #2

• 1 block fish cake or tempura
• 3 strips nishime konbu
• 5 pieces shiitake mushrooms
• 1 pkg nishime aburage
• 2 konyaku
• 2 cups daikon
• 2 cups araimo
• 2 cups carrots
• 1 cup bamboo shoots, optional
• 1 cup gobo, optional
• 1 Tbsp oil
• 1 1/2 cups water
• 1/2 cup shoyu
• 1/3 cup sugar
• 1 Tbsp mirin
• 4 slices fresh ginger

Soak mushrooms in water till soft, then slice into bite-size pieces. Soak, then wash konbu. Cut lengthwise if too wide. Tie in knots and cut. Fry kamaboko in oil. Add ginger, water, mushrooms, konyaku, aburage, and konbu. Cover and cook for 10 minutes. Add seasoning and cook for 10 minutes. Add daikon, carrots, gobo and bamboo shoots. Cook for 15 minutes. Add araimo and cook about 15 minutes.