A classic Japanese one-pot stew featuring chicken and vegetables simmered in a savory dashi-based sauce with soy sauce, sake, and mirin. Traditionally served as part of osechi, the Japanese New Year celebration, where all ingredients absorb delicious flavors while simmering together.
Adapted from a video by Just One Cookbook
How to Make Instant Pot Nishime (Recipe) 煮しめの作り方 (圧力鍋)
usukuchi soy sauce (light color)or use regular soy sauce3 tbsp
kosher salt½ tsp
Steps
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1
In a small saucepan, bring 1 cup water and 1 dashi packet to a boil over medium-low heat. Once boiling, lower the heat and cook for 2 minutes, then turn off the heat.
2
Remove the tough strings from 10 snow peas and blanch them in boiling water for 1 minute, then drain and set aside for garnish.
3
Slice the ½ konnyaku into approximately 1/8 to 1/4 inch thick pieces. Make a 1½ inch slit at the center of each slice, thread one end through the hole, and pull both ends to create the traditional knot shape. Blanch in boiling water for 2-3 minutes and drain.
4
Add the 6 dried shiitake mushrooms to the dashi and let rehydrate for 15 minutes. Squeeze out excess liquid from the mushrooms and strain the dashi through a fine mesh sieve into a measuring cup. Add water until the total liquid reaches 200 ml. Discard the mushroom stems and trim the edges into a hexagon shape to represent a turtle for longevity.
5
Cut 1 bamboo shoot into quarters, keeping the tip intact at about 1½ inch length, and slice the remaining bottom portion.
6
Peel 1 lotus root and carve it into a flower shape. Cut in half, then slice into ¼ inch thick pieces. Soak in water (or a mixture of 2 cups water and 1 tsp vinegar to keep the lotus root white) until ready to use.
7
Peel 1 carrot and cut using the Japanese rangiri cutting technique. Optionally carve into a flower shape.
8
Peel the skin from 5 satoimo with a sharp knife. Cut each taro in half and soak in water to remove starch and astringent taste.
9
Lightly peel 1 gobo with the back of your knife, cut using the Japanese rangiri technique, and soak in water.
10
Press the sauté button on your Instant Pot and heat 1½ tbsp sesame oil. Add the cut chicken and coat evenly with the oil.
11
When the chicken is no longer pink outside, add the lotus root, taro, gobo, and bamboo shoot.
12
Add the 200 ml dashi broth, then 1 tbsp sugar, 2½ tbsp mirin, 1 tbsp sake, 3 tbsp usukuchi soy sauce, and ½ tsp kosher salt. Mix well with all ingredients.
13
Add the carrot, konnyaku, and shiitake mushrooms, saving the snow peas for garnish.
14
Close the lid, press cancel, and set the Instant Pot to HIGH pressure for 3 minutes. Make sure the steam release handle points to sealing, not venting.
15
Allow pressure to release naturally, then open the lid and gently mix the ingredients.
16
Serve individually or in a large bowl and garnish with the blanched snow peas.
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