Easy Nimono Recipe with Japanese Vegetables

5 from 2 votes
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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, and Simmered Kabocha!

Vegetable nimono in a pot.

Kabocha, daikon radish, and lotus root are incredibly tasty when simmered! No dashi stock is needed—just 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

You’ll need the following ingredients to make this Nimono Recipe:

Nimono recipe ingredients list.
  • Lotus root, daikon radish, and kabocha (Japanese pumpkin) are common vegetables in Japanese nimono dishes. They are solid and, when cooked slowly, soak in all the tasty flavors, keeping a nice texture. You can also add gobo (burdock root), carrots, potatoes, and fresh shiitake mushrooms.
  • Shio koji, mirin, and soy sauce for the seasonings. Mirin and soy sauce are the essential seasonings in Nimono, providing the dish with savory and sweet notes. Additionally, Shio Koji, a fermented rice grain with salt, adds a layer of umami and sweetness, elevating the overall taste. You can substitute Shio Koji with 1/2 tablespoon of soy sauce if it is unavailable.

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.

How to make nimono recipe.

Step 1

Cut vegetables into bite-sized pieces.

How to make nimono recipe.

Step 2

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

How to make nimono recipe.

Step 3

Cover the lid and simmer until tender.

How to make nimono recipe.

Step 4

Boil down for a couple of minutes.

Vegetable nimono served in a bowl.

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!

Recipe Tips

  • Prevent Burning: If you worry about potential burning due to low water content during simmering, consider adding 1 to 2 tablespoons.
  • Optimal Cooking Pot: If you possess a pot with a sturdy, heavy lid, such as a Staub, it’s perfect for this recipe. The lid traps the steam inside, ensuring the flavorful richness of the vegetables is preserved.
  • Enhanced Flavor Over Time: The Nimono gets even tastier when left overnight, so enjoy it the next day for an even better taste.

Storage

Transfer the nimono to an airtight container and refrigerate. It will remain fresh for up to 5 days.

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Nimono served in a bowl.

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Vegetable Nimono in a pot.

Easy Nimono Recipe with Japanese Vegetables

5 from 2 votes
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Prep: 8 minutes
Cook: 10 minutes
Total: 18 minutes
Servings: 4 servings
Author: Juri Austin
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!

Equipment

  • 1 Pot , 18cm / 7 inches

Ingredients

  • ½ Lotus root, 180g
  • ¼ Daikon, 200g (4 cm, 1.6 inches)
  • Kabocha, 160g
  • 1 Tbsp Shio koji
  • 2 Tbsp Mirin
  • Tbsp Soy sauce

Instructions

  • Prepare vegetables: 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: Open the lid and boil down for a couple of minutes.

Video

Notes

  • Storage: 5 days in the fridge
  • 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 possess 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

Serving: 1serving | Calories: 72kcal | Carbohydrates: 17g | Protein: 3g
Course: Side
Cuisine: Japanese
Keyword: nimono recipe
Did You Make this recipe?Please Leave a star rating!

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