Nimono (煮物), Traditional Japanese Root Vegetable Dish. Nimono (煮物) is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in shiru stock flavored with sake, soy sauce, and a small amount of sweetening. The nimono is simmered in the shiru over a period of time until the liquid is absorbed into the base.

A base ingredient is simmered in shiru stock Breaded seafood or vegetables (furai, フライ, derived from "fry"), and breaded meat (katsuretsu, カ. A nimono dish in Japanese cooking means that it's been simmered in dashi flavored with sugar, sake, mirin Winter vegetable nimono. Nimono Nimono (煮物) is a simmered dish in Japanese cuisine. You can cook Nimono (煮物), Traditional Japanese Root Vegetable Dish using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Nimono (煮物), Traditional Japanese Root Vegetable Dish

It's of Meat (choose one).
Prepare of Chicken thigh, thinly sliced.
You need of Pork chop, thinly sliced.
It's of No meat is fine too!.
You need of Vegetables.
You need 2 of carrots.
It's 4 of potatoes.
It's 1 of ft stick burdock root (optional but would be nice to have).
It's 8 of shiitake mushrooms (optional).
You need 100 g of lotus root (optional but would be nice to have).
Prepare 130 g of konjac (optional because it’s hard to find outside of Japan!).
It's of Soup (but it’s not a soup).
You need 1-2 cups of water.
It's 1/4 cup of sake.
It's 3 tbsp of soy sauce.
You need 1 tbsp of salt.
You need 5 tbsp of sugar.
You need 3 tbsp of hondashi powder.
Prepare 2 tbsp of chicken broth powder (optional).
You need 3 tsp of mirin (optional).

A nimono generally consists of a base ingredient simmered in shiru stock flavored with sake, soy sauce, and a small amount The base ingredients for a nimono is typically a vegetable, fish, seafood, or tofu, either singly, or in combination. Daikon is a very popular and versatile Japanese vegetable. It can be eaten raw or cooked or grated into daikon-oroshi, a refreshing topping used to counteract the Jagaimo were not part of traditional Japanese cuisine until relatively recently. Nimono is also the principal way of preparing and serving vegetables as well as one of the most Some of the most famous nimono dishes include nizakana or nitsuke - fish poached in sweetened dashi Niboshi dashi or iriko dashi is a traditional Japanese stock.

Nimono (煮物), Traditional Japanese Root Vegetable Dish step by step

Cut all vegetables into bite size pieces. The potatoes are okay being a tiny bit bigger than the rest of the vegetables..
Cut meat into thin bite size slices. Grab a large pot that will fit everything in. In that pot, on medium heat and with a little bit of oil, cook the sliced meat..
Once the meat is cooked, throw all of the vegetables and water into the pot. Rise the heat to high..
We don’t need that much water because we aren’t boiling the vegetables, we will be simmering/steaming them. In the hot water, add in all the seasonings like soy sauce, sugar, sake, etc..
Give the pot a toss to mix everything evenly. Then, close the lid keep the heat on high. The vegetables are only simmering on the bottom where it is in contact with the liquid, so use something like a large wooden spoon to mix everything around, but not too vigorously or else the vegetables will begin to crumble and break..
After some time, the vegetables will absorb the liquid and a lot of it will also be evaporated. When you notice that the liquid is getting low, add about half a cup of water again, to continue simmering the dish..
Once all the vegetables are super soft (potatoes get sliced by a wooden spoon with ease), the dish is ready!.
Serve, and enjoy..

It's made by boiling dried baby. Japanese Chicken and Root Vegetable Stew. This nimono, or braised root vegetable stew, is the perfect way to use up the last of your winter C. Andrew This cooks them more evenly and quickly than a traditional pot lid. You can buy a traditional wooden otoshibuta, or a cute.