Thelma’s Nishime – modified by Ardel
1. Chicken thighs, skinless/boneless – 3 or 4 pieces. Cook first w/ some shoyu sauce mixture. Set aside.
2. Shiitake mushrooms 10 large
3. Age 4 – 6 packages (rectangle shaped)
4. Kombu 4 sm packages – soak and make knots
5. Takenoko 3 – 4 cans, soak in salted water if it smells
6. Ginger, large thumb size – sliced thin
7. Gobo 2 roots
8. Imo fresh or frozen
9. Chicken broth 3 – 4 cans or 1 carton organic from Costco

Slice above ingredients into bite sized pieces. Kagoshima style is to slice into large pieces.
Optional ingredients: carrots, konyaku (doesn’t freeze well)

Shoyu mixture
1 ½ c shoyu
4 T mirin
½ c plus 1 T sugar
1 pkg Shimaya or SAS no MSG Dashinomoto
½ t salt (taste first – depending on the shoyu you use, might be salty enough. We use
Aloha shoyu)

Boil 2 cans of chicken broth. Add #2 thru #7 above and the shoyu mixture. Bring to a hard boil, then lower heat to medium for about an hour. Check throughout and add broth as needed. Add imo the last 30 minutes. Add chicken the last 15 minutes.