Japanese Nishime

A Japanese simmered vegetable and chicken dish with tofu, mushrooms and ginger-free savory flavors, portioned for a kidney-friendly side dish.
Appropriate for: Low-phosphorus, Low-potassium, Low-protein, Low-sodium
Diet preference: Dairy-free
Meal type: Dinner, Main course
Season: Fall, Winter
Cuisine type: Asian
Ingredients
Yield:
12 Servings
  • 3 dried shiitake mushrooms
  • ½ cup sliced burdock root
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 piece aburaage (fried tofu pouch), rinsed with hot water and cut into bite-size pieces
  • 1 cup cooked skinless chicken, cut into bite-size pieces
  • 1 tablespoon vegetable oil
  • ½ cup water or unsalted chicken broth
  • ¾ cup cubed carrot
  • ½ cup cubed turnip
  • ½ cup canned bamboo shoots, drained and rinsed
  • ½ cup cubed yellow onion
  • 2 tablespoons granulated sugar
  • 4 teaspoons reduced-sodium shoyu (soy sauce)
  • 1 teaspoon vinegar, for soaking the burdock root
Japanese Nishime Simmered Veggie & Chicken Stew
Directions
Prep: 40 min, Cook: 25 min, Total: 1 hr 5 min
  1. Place the dried mushrooms in warm water and soak until soft, about 20 minutes. Remove the stems and slice the caps into strips.
  2. Place the sliced burdock root in 1 cup water mixed with 1 teaspoon vinegar until ready to cook. Bring the burdock and soaking water to a boil and cook until just tender, then drain.
  3. Cook the green beans in boiling water until just tender. Drain and set aside.
  4. Rinse the aburaage with hot water, pat dry and cut into bite-size pieces.
  5. Heat the vegetable oil in a large skillet or pot over medium heat. Add the chicken and cook until lightly browned and heated through.
  6. Add 1/2 cup water or unsalted chicken broth, carrot, burdock root and turnip. Cook over medium heat for 10 minutes.
  7. Add the mushrooms, aburaage, bamboo shoots, onion, sugar and reduced-sodium shoyu. Stir gently and continue cooking until the vegetables are tender.
  8. Add the cooked green beans and heat through. Serve warm.

Additional Instructions

To keep sodium lower, use unsalted broth and reduced-sodium shoyu. Drain and rinse canned bamboo shoots before using. Rinsing the aburaage with hot water can remove some surface oil and sodium. 

Nutritional Information
Serving size: 1/2 Cup
  • Calories: 67 kcal
  • Carbohydrates: 7 g
    • Dietary Fiber: 1.5 g
    • Total Sugars: 3 g
  • Protein: 4.5 g
  • Fat: 3 g
    • Saturated Fat: 0.5 g
  • Sodium: 47 mg
  • Potassium: 180 mg
  • Calcium: 45 mg
  • Phosphorus: 75 mg

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These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
© 2026 National Kidney Foundation, Inc.