This post was written a month ago, but has been moved forward several times because of COVID-19.
Diane and I have known each other since kindergarten.
She lived in the same sugar plantation camp as me so many decades ago and we ran free in each other's homes.
Diane has also brought over special treats for mom when we were on the mainland and in the years we've been back. Therefore, when I mentioned in passing how much Diane loved mom's nishime (classic Japanese chicken and vegetables dish), mom decided she just had to make some for her.
Still, I was surprised to hear her starting to cook at 4:30 in the morning!
At 90 and tiring more easily, I told her we would help because it requires a LOT of preparation. In the past, she would not accept our help because she liked doing everything juuuust so.
There's a variety of vegetables you can add and mom loves to include a lot of different things. Along with the chicken, there's carrots, konbu (seaweed), tempura (fish cake, I think), konnyaku (konjac gel), gobo (burdock root), shiitake mushrooms, aburage (fried tofu), araimo (dasheen), takenoko (bamboo shoots), and I'm sure I've forgotten something. Sometimes, she'll put in hasu (lotus roots).
It's not my super favorite dish, but Art loves it and he's often telling mom that she should add more carrots or more konbu.
Therefore I peeled and cut more carrots for to make sure he had enough. He took care of adding more konbu himself. In the end, since she likes konbu also, it was a win-win.
Frankly, I like konnyaku and tempura best.
I also peeled the araimo. Mom used to look for frozen araimo because the liquid in the araimo is really a skin irritant. I used a kitchen glove and then washed the araimo in salt water as mom directed.
At last, the nishime was done and we were able to bring some over to Diane's house to enjoy for dinner. Yes, Diane and her family were thrilled and mom is pleased as punch too.
As for mom, Art and me, we loved having it for dinner too.
Diane and I have known each other since kindergarten.
Diane has also brought over special treats for mom when we were on the mainland and in the years we've been back. Therefore, when I mentioned in passing how much Diane loved mom's nishime (classic Japanese chicken and vegetables dish), mom decided she just had to make some for her.
Still, I was surprised to hear her starting to cook at 4:30 in the morning!
There's a variety of vegetables you can add and mom loves to include a lot of different things. Along with the chicken, there's carrots, konbu (seaweed), tempura (fish cake, I think), konnyaku (konjac gel), gobo (burdock root), shiitake mushrooms, aburage (fried tofu), araimo (dasheen), takenoko (bamboo shoots), and I'm sure I've forgotten something. Sometimes, she'll put in hasu (lotus roots).
It's not my super favorite dish, but Art loves it and he's often telling mom that she should add more carrots or more konbu.
Therefore I peeled and cut more carrots for to make sure he had enough. He took care of adding more konbu himself. In the end, since she likes konbu also, it was a win-win.
Frankly, I like konnyaku and tempura best.
I also peeled the araimo. Mom used to look for frozen araimo because the liquid in the araimo is really a skin irritant. I used a kitchen glove and then washed the araimo in salt water as mom directed.
At last, the nishime was done and we were able to bring some over to Diane's house to enjoy for dinner. Yes, Diane and her family were thrilled and mom is pleased as punch too.
As for mom, Art and me, we loved having it for dinner too.
A wonderful special treat among good friends!
ReplyDeleteSuch a long time friend -- that is so special.
ReplyDeletesocial distancing gives us more time for cooking and enjoying those we are quarantined with...
ReplyDeleteIf the araimo is a skin irritant, what does it taste like? and does it bother ulcers? What is the gel made of? Sounds like a wonderful group exercise and work-out just burning calories to get all the ingredients ready. Glad she's still so active, even with your help. Linda in Kansas
ReplyDeleteThe konnyaku is called Konjac. I didn’t know that. Had to look it up.
Deletehttps://en.wikipedia.org/wiki/Konjac
Araimo should be OK on the tummy. It sort of tastes like potatoes. It is a lot of work to make this dish but mom loves it too and we don’t have to cook for 3 days when she makes it.
I know the depth of friendships from such a young age. I have a friend from the 2nd grade and we became siblings in each others families, still are. That was so sweet of your Mom to make your friend's favorite dish and was so cool of you and Art to help. It does look like a lot of work.
ReplyDeleteYour mom is the one I should go to for Daikon radish recipes. Since I have started ordering produce online I get lots of this radish...!
ReplyDeleteYou know what? We rarely cook with daikon. Not a huge fan of it. I used to grate it and mix it with soy sauce and brown sugar and pour it over rice. That was actually quite tasty.
DeleteGoodness, so many ingredients! Definitely need a sous chef or two for this one. Now if only we could all taste ....
ReplyDeleteWhen I was a kid I really disliked nishime because it had so many vegetables. But as I got older (and wiser), I began to love it. Our neighbor, Mrs. Tsuneyoshi used to make it often in a big pot and I loved it - even though my kids (not wise yet, lol) didn't.
ReplyDeleteDo you have a recipe or is it just a matter of adding this and that to taste the way Mrs. Tsuneyoshi did? My favorite part of nishime are the shiitake mushrooms.
I like the konnyaku and tempura best and Art really likes the carrots. It’s so much work to make though.
DeleteWhat a treat that must have been. Yes, I too like tempura....and the sauces.
ReplyDeleteThank you for sharing this wonderful post with us. We love Mom.
ReplyDeleteLooks like great stuff.
ReplyDeleteSounds delicious and a family made gift.
ReplyDeleteBoy, I hope one day I'll get a chance to taste something like this. It looks right up my taste alley. :-)
ReplyDeleteIt does look like a nice dinner.
ReplyDeleteThat's a lot of chopping and preparation. I have no idea what most of these ingredients are, but I'm glad you all had successful sharing and eating.
ReplyDeleteI miss family. So glad you have yours.
ReplyDeleteAwww, what a wonderful treat! It looks deliciously mouth-watering. I'm glad you all had a nice time.
ReplyDeleteSuper delectable dish!
ReplyDeleteYum!
What a kind thing for your mother to do and for you and Art to be part of. I am so curious about this! I wish we could find gobo for sale in our area (when all this is over). In the meantime, I have become almost addicted to seaweed. But what I want to make after reading about this is a big pot of refrigerator soup. We eat it with sour cream and my son just bought some today.May you and all your family be well and keep safe!
ReplyDelete