Nishime
For me, nishime is a special occasion food. My aunties and grandma made it for every family gathering. Today, I make it last least once a year for the New Year. This is a great recipe that results in the perfect balance between sweet and salty that I love so much about this dish.
I sometimes substitute the pork with chicken wings, which adds a wonderful silkiness to the sauce. You can make a vegetarian version by just leaving out the pork and adding more fried tofu. I also love adding sliced lotus root (renkon) for some added visual drama!
For a video of the full nishime ingredient prep and cooking process, see Making Nishime, a Japanese Root Vegetable Stew.
