Nimono (Japanese Simmered Dish)
Nimono is a classic Japanese dish that can easily be made at home. A variety of vegetables and meat will be slowly simmered to add flavor. Any type of vegetables can be used except leafy vegetables.
Ingredients
- 0.5 Burdock
- 0.5 Carrot
- 1 Chinese radish
- 0.5 Konnyaku
- 1 Chicken thigh
- 9 ml Vinegar
- 4.5 tbsp Mirin
- 4.5 tbsp Cooking alcohol
- 4.5 tbsp Soy sauce
- 2 tsp Sugar
- 15 ml Sesame oil
- 300 ml Water
- 100 ml Dashi
Instructions
- Peel and cut the burdock into bite-sized pieces
- Peel and cut the carrot into bite-sized pieces
- Peel the Chinese radish and cut into bite-sized pieces. Round the edges of the radish to prevent it from falling apart.
- Cut the konnyaku into bite-sized pieces. Optional: twist into cute shape as shown in video.
- Cut chicken thigh into bite-sized pieces.
- Add burdock into a bowl and cover with water. Add 9 ml of vinegar into the bowl.
- Add hot water to the konnyaku and leave for about 5 minutes to remove the smell.
- Add 10 mL of sesame oil to a frying pan and add the chicken, carrots, and drained burdock. Add the chinese radish and fry everything on medium heat.
- Once the vegetables and chicken are browned, turn off the stove, and transfer into an instant pot (shorter cooking time) or transfer into a large stove pot.
- Drain water from the konnyaku and pat dry. Add the konnyaku to the pot.
- Add 300 ml of water to the pot.
- Add 100 ml of dashi to the pot.
- Add the cooking alcohol, mirin, sugar, and soy sauce to the pot. Mix well.
- If using an instant pot, close the lid and cook on high heat for 35 minutes. If using a stove top pot with a lid, simmer on low heat for about 1 hour.
- After simmering, add 5 ml of sesame oil to complete the flavor.