Recipe: Tasty Nimono (煮物), Traditional Japanese Root Vegetable Dish

Nimono (煮物), Traditional Japanese Root Vegetable Dish. 'Nimono' is a simmered dish and it is one of the typical Japanese dishes. What I cooked for dinner last night was 'Nimono' of Satoimo (Taro Potato) and Chicken as main ingredients with carrots and shiitake. They were simmered in dashi stock flavoured with soy sauce, sugar and mirin.

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. See great recipes for Nimono (煮物), Traditional Japanese Root Vegetable Dish too! You can cook Nimono (煮物), Traditional Japanese Root Vegetable Dish using 20 ingredients and 8 steps. Here is how you achieve that.

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

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

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 ingredient or evaporated. Nimono (煮物), Traditional Japanese Root Vegetable Dish.

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

1. Cut all vegetables into bite size pieces. The potatoes are okay being a tiny bit bigger than the rest of the vegetables..
2. 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..
3. Once the meat is cooked, throw all of the vegetables and water into the pot. Rise the heat to high..
4. 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..
5. 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..
6. 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..
7. Once all the vegetables are super soft (potatoes get sliced by a wooden spoon with ease), the dish is ready!.
8. Serve, and enjoy..

This is one of the simplest yet most flavourful and healthy Japanese dishes out there. I grew up eating this and my mom made it looks so easy every time she made it.. A humble yet wonderful way to appreciate the remarkable texture and pleasant sweetness of this starchy root vegetable. Simmered Taro, is a classic simmered dish in Japan. In Japanese we call this dish Satoimo no Nimono (里芋の煮物) or Satoimo no Nikkorogashi (里芋の煮っころがし).