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

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We hope you got insight from reading it, now let’s go back to nimono (煮物), traditional japanese root vegetable dish recipe. To make nimono (煮物), traditional japanese root vegetable dish you need 20 ingredients and 8 steps. Here is how you achieve it.

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

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