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Kaua‘i's Favorite Recipes

Grandma Ichiko's Nishime

Type of Cuisine: Japanese
Provided By: Jean Morris
Category: Entree
From: ʻŌmaʻo

This is a recipe passed down to me by my mother. This dish can not be rushed and reminds me of her patience and pride in cooking and presentation.


1 traychopped chicken (or pork)
3 pkgNishime Kombu
1 pkgdried Shiitake mushrooms
2 largecarrots
1/2 bagfrozen lotus root
bamboo shoots
Aramio (Dasheen or Japanese Taro)
1 blockKonnyaku
2 pkgGobo maki (fish cake)
1 pkgAburaage
1 cshoyu
1/2 csugar


  1. Cut chicken into smaller pieces and brown in a separate pan with salt and pepper
  2. In a 5 quart pot, soak kombu and tie strips into knots. Cut between the knots and simmer in pot with just enough water to cover
  3. When kombu starts to soften, add Shiitake mushrooms and browned chicken to the pot
  4. Peel and cut carrots diagonally, rolling the carrot with each cut (presentation is everything in Japan!)
  5. Add carrots and lotus root to pot
  6. When carrots start to cook, add cut cone shaped bamboo shoots from tip to end forming circles along with the araimo
  7. Add in Konnyaku (should be cut in slices with a slit in the middle but not enough through to form a twist)
  8. Trim the end of the green beans, slice the gobo maki diagonally and cut aburaage into small triangles and add these to the pot last. (They cook the fastest)
  9. NEVER STIR the pot. Toss the ingredients in the pot to not smoosh any vegetables
  10. In a small bowl, mix half a cup of sugar with 1 cup of shoyu and pour over contents of pot
  11. Continuously toss while simmering on low until sauce is well distributed

Recipe submitted by Jean Morris, Principal of Chiefess Kamakahelei Middle School