Nishime

• 1 cake brown konnyaku, yam cake, drained
• 2 carrots mediums
• 1 square kombu piece of, dried giant kelp, wiped clean
• 8 ounces bamboo shoots or can, drained
• 8 ounces lotus root drained
• 1 teaspoon vinegar
• 8 ounces gobo burdock root
• 8 dried shiitake mushrooms
• 1 tablespoon oil
• 3 tablespoons sugar
• 2 tablespoons mirin sweet cooking wine
• 1/4 cup soy sauce

1. Slice the konnyaku crosswise into 1/4 inch wide strips. Cut a 1/2 inch slit lengthwise in the middle of each piece. Take one end of the piece and push it through the slit, pulling back to create a twisted, or braided-looking, form.
2. Peel carrots and slice them into 3/4 inch decorative triangles. Soak kombu in 2 cups water for 5 minutes. Cut lengthwise into 1/2 inch wide strips. Save soaking water. Tie each strip into a knot.
3. If bamboo shoots are in halves (rather than slices), cut them lengthwise into triangles. If lotus root is not pre-cut, slice into rounds.
4. In a medium-size bowl, add 1 teaspoon vinegar to 2 cups water. Wash the gobo, and with a sharp paring knife shave off and discard the rough skin in the lower section. As if whittling a stick of wood, shave fine pieces into the bowl (this prevents discoloration). Repeat with the upper section.
5. Squeeze out and save excess water from the mushrooms.
6. Heat a wok or large heavy pot, add 1 tablespoon salad oil and saute konnyaku pieces for 1 or 2 minutes, to remove excess moisture. Add the soaking water from the shiitake and kombu, and sugar. Stir to dissolve. Add mirin, soy sauce and all vegetables. Cover with a drop lid, baking paper or the lid of a slightly smaller pan to keep items submerged. Cook over medium heat 10 minutes. Grouping each vegetable together, arrange on a platter.

brown konnyaku, carrots, kelp, bamboo shoots, lotus root, vinegar, burdock root, shiitake mushrooms, oil, sugar, mirin sweet cooking wine, soy sauce

Taken from www.yummly.com/recipe/Nishime-1665301 (may not work)