from Japan and Hawaii)
||½ tsp. MSG
can(13 ½ oz.) Chicken broth
|1½ lb. nishime vegetables(special selected
prepared and packages)
||1 lb. belly pork
|2½ tbs. sugar
||1 pkg.(5 oz.) Aburage quartered(deep fried soybean
c. soy sauce
section peeled & shredded lotus root
||¼ lb. green beans
Soak mushrooms in water for 15 minutes; drain, save liquid. Remove
stems; quarter caps. Heat oil in large skillet. Fry pork; add chicken
and brown lightly. Stir in sugar, soy sauce, and MSG; cook for 3
minutes. Add reserved mushroom liquid, broth and mushrooms; cover and
simmer for 15 minutes. Add nishime vegetables and top with aburage.
Cover and cook for 20 minutes or until taro is tender. Par-boil green
beans; cut into 1½ inch lengths. Stir into nishime just before
serving. Makes 6 servings.
*Nishime is an important
dish served for the New Year celebration.