One of my favorite new finds in my macrobiotic mania is a recipe for nishime vegetables. I mentioned them here and am now ready to share the recipe.
It's supereasy and totally uberhealthy and most importantly: deslish!
You can make it out of any vegetables you like (best to do it with at least 3, but often at times I go a little overboard and do it with five). It can be a great way to clean out your fridge! Oh and remember to always put the shortest cooking vegetables on the bottom.
Here's my favorite way to prepare it:
1. At the bottom of a large sauce pot, place a 4-6" piece of kombu.
2. Layer on top of it 1 large onion cut in 1" pieces.
3. Layer on top of that a layer of 1" pieces of daikon.
4. Then on top of that 1" pieces of carrot.
5. Then a layer of 1" pieces of kombucha squash (or any winter squash really or even a sweet potato!).
6. Then pour about 1" of filtered water in the pot.
7. Bring it to a boil, then cover and lower the heat to as low as it will go to steam/simmer.
8. Simmer for 15 minutes.
9. Add a good sprinkling of shoyu.
10. Recover and cook for another 5-10 minutes until the water is cooked out.