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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, nimono (煮物), traditional japanese root vegetable dish. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Nimono (煮物), Traditional Japanese Root Vegetable Dish is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Nimono (煮物), Traditional Japanese Root Vegetable Dish is something that I have loved my whole life. They’re fine and they look wonderful.

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

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

So that’s going to wrap it up for this exceptional food nimono (煮物), traditional japanese root vegetable dish recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!