Servings 36 Makings. 1 (4 oz.) pkg. nishime kombu (dried narrow seaweed), soaked in water, cut into 5-inch lengths 1 large gobo (burdock root), peeled, thinly sliced, 2-inch matchsticks*; soaked in water until needed
In a large mixing bowl, add the kombu and mushrooms; cover with cool water and soak until softened, about 2 hours, retaining ½ cup of the water you soaked them in. Slice the mushrooms into ½” slices, then set aside. Tear the kombu into strips if larger than 3” wide, then tie into knots every 2” along each strip. Cut between the knots and set aside.
And because of its simple seasoning (just a bit of dashi, tamari, and honey), each of the ingredients are pretty important to get that signature nishime flavor (although there is a bit of wiggle room here — losing an ingredient or two won’t break the dish).
Cook lotus roots, shiitake mushrooms, taro and konnyaku in the Simmering Broth for Nishime until the broth almost evaporates. Place the vegetables, except carrots, on a serving plate. Cluster the same vegetable together, and scatter the carrots.