Recipe of Quick Nimono (煮物), Traditional Japanese Root Vegetable Dish

Hello everybody, it is Jim, welcome to our recipe page. Today, we're going to make a special dish, Recipe of Ultimate Nimono (煮物), Traditional Japanese Root Vegetable Dish. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Another great bit of advice when it comes to cooking basics is to use more straightforward recipes for a while and expand your own horizons to the more complex recipes which abound. Most recipes will have a tiny note in their level of difficulty also you're able to read through the recipe to find out whether it is something you're thinking about preparing or confident that you can prepare. Remember Rome was not built in a day and it will take quite some opportunity to create a reliable'repertoire' of recipes to work to your meal planning rotation.

Many things affect the quality of taste from Nimono (煮物), Traditional Japanese Root Vegetable Dish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nimono (煮物), Traditional Japanese Root Vegetable Dish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Nimono (煮物), Traditional Japanese Root Vegetable Dish is This recipe makes a lot. Maybe 6 people!. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Nimono (煮物), Traditional Japanese Root Vegetable Dish using 20 ingredients and 8 steps. Here is how you can achieve it.

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. She always used “whatever was in the fridge” but I know that traditionally, there is an actual set of ingredients for this dish. The way my mom cooks it isn’t incorrect and isn’t that different from the traditional Japanese dish. Just improvising everyday!

Ingredients and spices that need to be Take to make Nimono (煮物), Traditional Japanese Root Vegetable Dish:

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

Steps to make 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.

While this is in no way the end all be guide to cooking fast and simple lunches it is great food for thought. The stark reality is that this will get your creative juices flowing so that you may prepare wonderful lunches for the own family without having to accomplish too much heavy cooking from the process.

So that's going to wrap it up for this special food How to Prepare Homemade Nimono (煮物), Traditional Japanese Root Vegetable Dish. Thank you very much for reading. I am confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!