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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, nimono (煮物), traditional japanese root vegetable dish. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Nimono (煮物), Traditional Japanese Root Vegetable Dish is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Nimono (煮物), Traditional Japanese Root Vegetable Dish is something which I’ve loved my whole life.

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. Nimono Nimono (煮物) is a simmered dish in Japanese cuisine.

To get started with this particular recipe, we must first prepare a few components. You can have nimono (煮物), traditional japanese root vegetable dish using 20 ingredients and 8 steps. Here is how you cook that.

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

While Japanese home-cooked meals will often be centered around fish or meat, they may also be accompanied by several traditional side dishes, many of which are vegetable-based. A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild seaweed that is highly nutritious. The Japanese have been enjoying this traditional food as a part of a balanced diet for centuries. There are various ways to prepare Hijiki No Nimono, but I really love my mom's version.

Instructions to make Nimono (煮物), Traditional Japanese Root Vegetable Dish:
  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 nimono, or braised root vegetable stew, is the perfect way to use up the last of your winter C. A. box. new video loaded: Japanese Chicken and Root Vegetable Stew. transcript. Summer is the season for a variety of vegetables and this delicious recipe will help you eat more of it. Preparation takes time, but cooking is a flash. Make in advance to serve the next day cold.

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