Ingredients

• 1 ounce nishime konbu
• 4 cups tsuyu
• 1 cup water
• 1 piece (4 ounces) lotus root
• 1 piece (4 ounces) carrots, large diced
• 2 ounces shiitake mushrooms, whole pieces
• Optional: 8 ounces huli huli chicken

Directions

1. Peel and cut the carrots and lotus root.
2. Soak shiitake mushrooms to rehydrate. Also soak the nishime konbu to make it more pliable (to tie into knots).
3. Mix tsuyu base and water (should be 4:1 ratio, tsuyu to water).
4. In a medium pot, add the tsuyu base to cover the vegetables and bring to a boil.
5. Once it's boiling, reduce heat to low and let the nishime simmer for about 10-15 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally and skim off any scum that forms on the surface.
6. Optional: If adding chicken, break down the chicken into the desired size. Save all the liquid in the container. Add chicken to the finished nishime along with the chicken liquid.