Nishime

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A combination of root and round vegetables, cut into chunks

1 - 2 inch strip of kombu, soaked and sliced

Shoyu
Sea salt
Water

Place the kombu and water in the bottom of a pan. The water should be very shallow and just cover the bottom of the pan. Layer the vegetables or place them around the pot. Add a pinch of sea salt. Cover the pan and bring to a boil over medium high heat. Lower the flame to simmer and cook for 20 minutes. If the water evaporates, add a little more just to cover the bottom of the pan. Add a few drops of shoyu and gently shake the vegetables. Re-cover and cook for another 5 minutes.