Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, nimono (煮物), traditional japanese root vegetable dish. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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. Once the meat is cooked, throw all of the vegetables and water into the pot.
Nimono (煮物), Traditional Japanese Root Vegetable Dish is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Nimono (煮物), Traditional Japanese Root Vegetable Dish is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must 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:
- Take Meat (choose one)
- Get Chicken thigh, thinly sliced
- Prepare Pork chop, thinly sliced
- Make ready No meat is fine too!
- Prepare Vegetables
- Take 2 carrots
- Take 4 potatoes
- Make ready 1 ft stick burdock root (optional but would be nice to have)
- Take 8 shiitake mushrooms (optional)
- Take 100 g lotus root (optional but would be nice to have)
- Make ready 130 g konjac (optional because it’s hard to find outside of Japan!)
- Get Soup (but it’s not a soup)
- Make ready 1-2 cups water
- Get 1/4 cup sake
- Get 3 tbsp soy sauce
- Prepare 1 tbsp salt
- Prepare 5 tbsp sugar
- Take 3 tbsp hondashi powder
- Take 2 tbsp chicken broth powder (optional)
- Prepare 3 tsp mirin (optional)
The nimono is simmered in the shiru over a period of time until the liquid is absorbed into the base ingredient or evaporated. Simple Way to Prepare Quick Nimono (煮物), Traditional Japanese Root Vegetable Dish. She always used "whatever was in the fridge" but I know. Nimono is a simmered dish in Japanese cuisine.
Steps to make Nimono (煮物), Traditional Japanese Root Vegetable Dish:
- Cut all vegetables into bite size pieces. The potatoes are okay being a tiny bit bigger than the rest of the vegetables.
- 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.
- Once the meat is cooked, throw all of the vegetables and water into the pot. Rise the heat to high.
- 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.
- 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.
- 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.
- Once all the vegetables are super soft (potatoes get sliced by a wooden spoon with ease), the dish is ready!
- Serve, and enjoy.
She always used "whatever was in the fridge" but I know. Nimono 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 (煮物), Traditional Japanese Root Vegetable Dish. Cut meat into thin bite size slices.
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