File:Long steamed root vegetables.jpg: Difference between revisions
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Pat Palmer (talk | contribs) ({{Image_Details |description = Nishime dish: long-steamed root vegetables |author = Pat Palmer |copyright = none |source = Pat Palmer |date-created = 1-20-2017 |pub-country = USA |notes = Nishime is a long-steaming cooking technique from Japanese cooking. It is typically used for root vegetables in winter. It requires a heavy pot with a tight-fitting lid. Start with 1/2 inch water in the bottom, and pack in quartered onions on the bottom. Later in large chunks of o...) |
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|notes = Nishime is a long-steaming cooking technique from Japanese cooking. It is typically used for root vegetables in winter. It requires a heavy pot with a tight-fitting lid. Start with 1/2 inch water in the bottom, and pack in quartered onions on the bottom. | |notes = Nishime is a long-steaming cooking technique from Japanese cooking. It is typically used for root vegetables in winter. It requires a heavy pot with a tight-fitting lid. Start with 1/2 inch water in the bottom, and pack in quartered onions on the bottom. Layer in large chunks of other root vegetables until the pot is full. With lid on, bring to a boil, then reduce heat to lowest setting for up to an hour as needed to get veggies tender. Make sure pot does not cook dry. Near the end of cooking, take off the lid and splash on some traditional organic soy sauce. Return lid, use pot-holder to lift pot and give it a few shakes (with lid on) to mix in the soy sauce, then bring back to a steam and let steam an additional 5 minutes. You can also throw in some greens with the soy sauce, or even a little nut sauce (peanuts, tahini, almond butter) dissolved in water. Steam 5 more minutes, then remove from heat. There will be delicious juices in the bottom of the pot. Eat the veggies, but also drink the delicious juice all up. | ||
|versions = | |versions = | ||
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== Licensing == | == Licensing == | ||
{{PD|author}} | {{PD|author}} | ||
Revision as of 12:10, 13 September 2022
Summary
| Title / Description
|
Nishime dish: long-steamed root vegetables |
|---|---|
| Author(s)
|
Pat Palmer |
| Copyright holder
|
none See below for license/re-use information. |
| Source
|
Pat Palmer |
| Date created
|
1-20-2017 |
| Country of first publication
|
USA |
| Notes
|
Nishime is a long-steaming cooking technique from Japanese cooking. It is typically used for root vegetables in winter. It requires a heavy pot with a tight-fitting lid. Start with 1/2 inch water in the bottom, and pack in quartered onions on the bottom. Layer in large chunks of other root vegetables until the pot is full. With lid on, bring to a boil, then reduce heat to lowest setting for up to an hour as needed to get veggies tender. Make sure pot does not cook dry. Near the end of cooking, take off the lid and splash on some traditional organic soy sauce. Return lid, use pot-holder to lift pot and give it a few shakes (with lid on) to mix in the soy sauce, then bring back to a steam and let steam an additional 5 minutes. You can also throw in some greens with the soy sauce, or even a little nut sauce (peanuts, tahini, almond butter) dissolved in water. Steam 5 more minutes, then remove from heat. There will be delicious juices in the bottom of the pot. Eat the veggies, but also drink the delicious juice all up. |
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Licensing
This media, Long steamed root vegetables.jpg, is in the public domain
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 12:10, 13 September 2022 |  | 3,545 × 2,323 (1.08 MB) | Pat Palmer (talk | contribs) | {{Image_Details |description = Nishime dish: long-steamed root vegetables |author = Pat Palmer |copyright = none |source = Pat Palmer |date-created = 1-20-2017 |pub-country = USA |notes = Nishime is a long-steaming cooking technique from Japanese cooking. It is typically used for root vegetables in winter. It requires a heavy pot with a tight-fitting lid. Start with 1/2 inch water in the bottom, and pack in quartered onions on the bottom. Later in large chunks of o... |
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