Easy Nimono Recipe with Japanese Vegetables
This Nimono recipe is a must-try if you love winter vegetables and enjoy Japanese cooking! It’s a traditional simmered dish bursting with full, flavorful richness!
Looking for cozy Japanese dishes? Try my Oden, Daikon Nimono, or Simmered Kabocha!

Kabocha, daikon radish, and lotus root are incredibly tasty when simmered! No dashi stock is neededโjust savor the pure deliciousness of these veggies! With only six ingredients required, it’s an easy recipe. Give it a try! Let’s get started!
Recipe Ingredients
Youโll need the following ingredients to make this Nimono Recipe:

How To Make Nimono Recipe: STEP BY STEP
Here are some quick visual instructions! For all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1
Cut vegetables into bite-sized pieces.

Step 2
Add the vegetables and seasoning in a pot and bring to a boil.

Step 3
Cover the lid and simmer until tender.

Step 4
Boil down for a couple of minutes.

Serve in a bowl and enjoy your flavorful classic Japanese dish! This simple nimono is a delightful addition to your bento box or dinner. Pair it with Japanese steamed rice and a comforting bowl of miso soup for a wholesome and healthy Japanese meal experience!

Want More Plant-Based Ideas?
Download 10 Vegetarian Recipes

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Leave a Rating!
I hope you enjoy this Nimono Recipe! If you try it, don’t forget to leave a rating to share your thoughtsโI love hearing from you!
Easy Nimono Recipe with Japanese Vegetables

Equipment
- Medium pot 18cm, (7 inches)
Ingredients
Instructions
- Prepare vegetables:ย Cut lotus root, daikon, and kabocha into bite-sized pieces. Soak lotus root in water for 5 minutes and drain.
- Bring to a boil: Put the vegetables, shio koji, mirin, and soy sauce in a medium pot and bring to a boil over medium heat.
- Simmer: Cover the lid and cook over medium heat. Once the steam comes out, lower the heat and simmer for 8 minutes or until tender.
- Boil down:ย Open the lid and boil down for a couple of minutes.
Video
Notes
- Storage: Transfer the nimono to an airtight container and refrigerate. It will remain fresh for up to 5 days.
- If Shio Koji is unavailable, you can substitute it with 1/2 tablespoon of soy sauce.
- If you worry about potential burning due to low water content during simmering, consider adding 1 to 2 tablespoons of water.
- If you have a pot with a sturdy, heavy lid, such as a Staub pot, it’s perfect for this recipe. The lid traps the steam inside, ensuring the flavorful richness of the vegetables is preserved.
- The Nimono gets even tastier when left overnight, so enjoy it the next day for an even better taste.
Nutrition
This nutritional information is estimated and provided for general reference only.
This dish deserves all five stars! It’s so simple, and by that very simplicity, the natural flavours of all the veggies shine through and through. Utterly delicious, and so easy to make. I used an instant pot (inspired by Chef Juri’s tip of using a heavy lid to trap the moisture), which really infused the li’l bit of seasonings deep into each daikon, lotus root and kabocha.
Thank you Chef Juri!
You’re very welcome! I’m so glad you enjoyed the dish ๐ Using the Instant Pot was a brilliant idea, and I’m happy to hear you adapted my tips and it turned out great!