Nishime Vegetables

Nishime Vegetables is a traditional Japanese simmered dish featuring a medley of seasonal vegetables cooked in a light dashi broth. This Paleo-friendly dish is both nourishing and flavorful, perfect for a wholesome lunch.

Ingredients

• Carrot - 1 medium, sliced
• Daikon radish - 100 grams, sliced
• Shiitake mushrooms - 50 grams, sliced
• Sweet potato - 200 grams, cubed
• Snow peas - 100 grams, trimmed
• Kabocha squash - 150 grams, cubed
• Dashi stock - 500 ml (made from kombu and bonito flakes or a vegetarian alternative)
• Tamari sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Fresh ginger - 1 teaspoon, grated
• Spring onion - 1, chopped for garnish

Steps

1. Prepare the dashi stock by soaking kombu in water for 30 minutes, then bringing to a simmer and removing kombu before adding bonito flakes. Let it steep for 5 minutes, then strain.
2. In a large pot, heat sesame oil over medium heat and add grated ginger, sautéing until fragrant.
3. Add the sliced carrot, daikon, shiitake mushrooms, sweet potato, and kabocha squash to the pot, stirring to combine.
4. Pour in the dashi stock and tamari sauce, bringing the mixture to a gentle boil.
5. Reduce the heat to low, cover, and let it simmer for about 25 minutes, or until the vegetables are tender.
6. Add snow peas in the last 5 minutes of cooking to retain their color and crunch.
7. Serve hot, garnished with chopped spring onion.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories, making it a great option for weight management.

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