Nishime

• SERVINGS 5 – 6
• 1/4 cup iriko
• 1 medium gobo (burdock)
• 1 medium carrot
• 10 koimo (dasheen)
• 1 tofu
• 2 cups water
• 2 tablespoons sugar
• 2 teaspoons salt
• 1/3 cup shoyu
• 1/4 teaspoon gourmet powder

Scrape gobo, cut in 1/4-in. slices diagonally. Soak 10 min. in one cup water to which 1 teaspoon vinegar has been added. Drain.

Scrape and cut carrot like gobo. Peel dasheen, cut large ones in half.

Cut tofu into 4 slices and fry in oil till brown on both sides. Cut into squares.

Place iriko in bottom of a deep pot. Place gobo, carrot, dasheen and tofu in layers in the order named.

Mix seasonings together and pour over all. Cover and bring to a boil. Lower to medium heat, and cook 20 minutes. Tastes better if nishime is left in the pot till cooled.