Quick Nishime

Quick Nishime
50 min
2 Servings


1/4 cup
tsuyu (soup base)
3/4 cup
chicken thigh or breast (sliced into 1/4" cubes)
16 oz
wafu yasai (vegetable) mix
1/2 cup
renkon (lotus roots)
1 Tbsp
cooking mirin
1 pkg
aburage (fried tofu 3.88 oz., cut)
Prep Time:
20 min
Cooking Time:
30 min
Total Time:
50 min


In a sauce pan, bring the tsuyu and water to a light boil. Add in the sliced chicken. Then add the wafu yasai mix, renkon, mirin and aburage. Cover and reduce heat to low and simmer for 15 to 20 minutes.

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