Easiest Way to Prepare Super Quick Homemade Nimono (煮物), Traditional Japanese Root Vegetable Dish

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, nimono (煮物), traditional japanese root vegetable dish. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Nimono (煮物), Traditional Japanese Root Vegetable Dish is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Nimono (煮物), Traditional Japanese Root Vegetable Dish is something that I’ve loved my entire life.

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

Instructions 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 this up with this special food nimono (煮物), traditional japanese root vegetable dish recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!