Nimono (煮物), Traditional Japanese Root Vegetable Dish

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, nimono (煮物), traditional japanese root vegetable dish. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Nimono (煮物), Traditional Japanese Root Vegetable Dish is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Nimono (煮物), Traditional Japanese Root Vegetable Dish is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must 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 that.

The ingredients needed to make Nimono (煮物), Traditional Japanese Root Vegetable Dish:
  1. Take Meat (choose one)
  2. Get Chicken thigh, thinly sliced
  3. Make ready Pork chop, thinly sliced
  4. Prepare No meat is fine too!
  5. Take Vegetables
  6. Make ready 2 carrots
  7. Make ready 4 potatoes
  8. Prepare 1 ft stick burdock root (optional but would be nice to have)
  9. Take 8 shiitake mushrooms (optional)
  10. Make ready 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. Get 1-2 cups water
  14. Take 1⁄4 cup sake
  15. Get 3 tbsp soy sauce
  16. Prepare 1 tbsp salt
  17. Make ready 5 tbsp sugar
  18. Prepare 3 tbsp hondashi powder
  19. Make ready 2 tbsp chicken broth powder (optional)
  20. Make ready 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 reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!