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!
Equipment
Ingredients
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.
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.
Video
Nutrition
Serving: 1servingCalories: 72kcalCarbohydrates: 17gProtein: 3g
This nutritional information is estimated and provided for general reference only.